STIRFRIED CLAMS

豉椒炒蜆
[Stirfried clams with salted black beans and red pepper: 'si jiu chaau hin']


Rinse the clams in salt water, and briefly boil them. Sauté chopped shallot, minced salted black bean, garlic, and hot red chilies, till fragrant. Add the clams, agitate briskly, drizzle in a little siuheng rice wine or sherry, followed by the sauce fixings (dollop oyster sauce, spoonful of soy sauce, whisked smooth), then add the usual solution of cornstarch, water, and sugar and sir around till coated and glazed. Throw in a handful of segmented scallion, give it all a final turn, and plate it.



From this post: NOT MINNESOTA CLAMS