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Conch in Black Bean Sauce

Fish and Seafood

Conch in Black Bean Sauce
½ 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 bean sauce, mashed
½ sweet red pepper, seeded and diced
1 dried hot red pepper, seeded and diced
1½ pounds conch, sliced and then pounded
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 beans, and the hot peppers., and stir-fry for one minute, then add red peppers, and stir-fry until the clams open, about three minutes. Discard any that do not open. Add those that do to the serving bowl.
4. Add the bok cai to the wok and stir for two minutes, then pour this over the clams; and serve.

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