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?

Read 5249771 times

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 (2022)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Clams, Fuzhou-Style

Fish and Seafood

Clams, Fuzhou-Style
2 pounds fresh clams, scrubbed
1 Tablespoon vegetable oil
3 cloves fresh garlic, peeled and chopped
6 slices ginger, peeled and slivered
1 teaspoon chili paste with garlic
1 teaspoon fermented black beans, mashed
1 scallion, sliced at an angle
2 teaspoons cornstarch mixed with a like amount of cold water
1 teaspoon sesame oil
1. Heat a wok or fry pan, add the oil and the clams, and stir, then add the garlic, ginger, chili paste, and the black beans and stir-fry for two minutes.
2. Next, add the scallion and the cornstarch mixture and stir-fry for two more minutes. Discard any clams that do not open, then all the sesame oil, stir two or three times, then transfer to a pre-heated bowl, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2022 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720