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Silk Squash, Sichuan Style

Vegetables, also Vegetarian Foods

Silk Squash, Sichuan Style
24 small clams, covered in warm water to rest for half an hour
2 silk squash, peeled
2 small dried chili peppers, seeded and minced fine
1/4 teaspoon Sichuan pepper
1 to 2 cloves garlic, minced
1 Tablespoon rice vinegar
1/2 teaspoon salt
1 Tablespoon sugar
1. Put the clams in a bowl and the bowl in a steamer. Steam them until they open then remove them from their shells setting aside 1/4 cup clam juice. Rinse the clams with boiling water to be sure any remaining sand is removed.
2. Cut the silk squash across the narrow way to make four sections about four to six inches in length. Cut each of these pieces in half the long way, then angle cut each strip and put them into another bowl.
3. Steam the silk squash for eight minutes, then drain.
4. Mix all ingredients including the clam juice and refrigerate for at least two but not more than four hours. Then, stir and serve.

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