Clams in Black-Bean Sauce

Ingredients

• 1 teaspoon cornstarch
• 2 tablespoons salted black beans
• 2 tablespoons peanut oil
• 3 garlic cloves, minced
• 2 scallions, finely chopped
• 2 tablespoons minced ginger
• 1 teaspoon red-pepper flakes
• 2 pounds Manila or littleneck clams, scrubbed and dried
• 3 tablespoons Shaoshing wine or dry sherry
• ¾ cup unsalted chicken broth
• 2 tablespoons chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    304 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 35 grams protein; 68 milligrams cholesterol; 1380 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Dissolve cornstarch in 1 tablespoon warm water and set aside. Soak the salted beans in 1/2 cup warm water for 10 minutes. Drain, and mash coarsely with a fork.
2. Set a wok over high heat and pour in the oil. Add the garlic, scallions and ginger and stir-fry for 30 seconds. Add the beans and red-pepper flakes and cook for 30 seconds. Drop in the clams and stir-fry for 30 seconds, then pour in the wine and broth. Reduce heat to medium and cook, covered, until most of the clams have opened, about 2 to 3 minutes. Add the cornstarch mixture and raise heat to high. Stir and cook, uncovered, until the sauce adheres to the clams, about 2 minutes. Sprinkle in the cilantro.

About 20 minutes