Name: Clams Stir-Fried With Black Beans ( )
Yield: Makes 4 Servings
Cuisine: China
Ingredients: 2 quarts water; 30 medium-size clams, scrubbed with a stiff brush to remove sand and grit; ⅔ cup Chicken Stock; 1½ tablespoons oyster sauce; 1 tablespoon thinly sliced fresh coriander leaves; 1 tablespoon thinly sliced green scallion tops; 1½ teaspoons dark soy sauce; 1 teaspoon sesame oil; Pinch of white pepper; 1 teaspoon sugar; 1 tablespoon mung bean starch; 2 tablespoons peeled and shredded ginger (see Cleaver discussion); 3 tablespoons peanut oil; 3 tablespoons fermented black beans, rinsed twice and well drained; 2 tablespoons julienned garlic

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

This is a familiar Cantonese classic— one that has survived its trip from China to the West relatively unscathed. Often, however, foolish shortcuts are taken. For example, the clams and sauce are cooked separately and the sauce is simply poured over them. Of course, this doesn‛t flavor the clams, making the method unacceptable. A fine dish like this, no matter how familiar, should be cooked properly, according to tradition, which is what is done here.