🫙 From the Spice Rack
Manila Clams with Black Bean and Ginger Sauce
2 teaspoons peanut oil 2 tablespoons ginger -- finely minced 1 tablespoon garlic -- finely minced 1 jalapeno -- seeded and minced 1/4 cup minced scallion 2 dozen manila clams or ne...
maineasy
Ingredients8 items
Ingredients
- 2teaspoons peanut oil
- 2tablespoons ginger -- finely minced
- 1tablespoongarlic -- finely minced
- 1jalapeno -- seeded and minced
- 1/4cupminced scallion
- 2dozen manila clams or new zealand cockles
- 1/4cupshao hsing or dry sherry
- 1tablespoonoyster sauce
Directions
- 1
2 teaspoons peanut oil 2 tablespoons ginger -- finely minced 1 tablespoon garlic -- finely minced 1 jalapeno -- seeded and minced 1/4 cup mi
- 2
Stir fry the ginger, garlic, jalapeno, and scallions for 1 minute
- 3
Add the clams and stir well to blend
- 4
Add the Shoa Hsing and a scant 3/4 cup water
- 5
Cover wok, and boil the clams open for about 2 to 3 minutes
- 6
Remove clams and place in a colander
- 7
shake over wok to let the juices run off into wok
- 8
Set aside