What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2020)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Clams in Black Bean Sauce

Fish and Seafood

Clams in Black Bean Sauce
pound dry wheat noodles, cooked just until they are tender
2 Tablespoons sesame oil, divided
1 cup chicken broth
2 Tablespoons Shao Xing wine
1 Tablespoon dark soy sauce
2 Tablespoons oyster sauce
1 Tablespoon cornstarch
1 teaspoon granulated sugar
2 Tablespoons vegetable oil
3 cloves fresh garlic, peeled and minced
3 Tablespoons fermented black beans, mashed
red pepper, seeded and diced
1 dried hot red pepper, seeded and diced
3 pounds small clams, scrubbed
2 cups bok cai
1. Heat wok or a large fry pan, add the noodles and half the sesame oil, and stir well for one minute, then transfer this to a pre-heated bowl.
2. Mix broth, wine, soy and oyster sauces, and set this aside.
3. Heat the rest of the sesame and vegetable oils, add the garlic and black bean sauce, and the hot peppers. Stir-fry for one minute, then add red peppers, stir-fry until the clams open, about three minutes. Discard any that do not open. Add clam mixture to the serving bowl.
4. Add the bok cai to the wok and stir for one or two minutes, then pour this over the clam mixture. Serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2020 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720