Simple and incredibly delicious. If you prefer a thick sauce, like that served at many Chinese restaurants, add cornstarch (as directed) at the end of cooking; it’s by no means necessary, however. Use the smallest clams you can find, preferably just an inch or so in diameter. Cockles, which are even smaller, are often the best choice; manila clams (which are brown) are also good. Serve this dish with Basic Long-Grain Rice (page 506).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Use a stiff brush to scrub the clam shells under running water to remove all traces of sand. Rinse the black beans in a strainer and soak them in the wine.
Step 2
Place a wok or heavy skillet over high heat. A minute later, add the oil and reduce the heat to medium-high. When the oil shimmers, add the garlic and ginger. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
Step 3
Reduce the heat to low. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds. Drizzle with the sesame oil and serve, with the sauce, over white rice.
Spicy Stir-Fried Clams with Black Bean Sauce
Step 4
Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
Stir-Fried Crabs in Black Bean Sauce
Step 5
Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.
