Clams in Black Bean Sauce
Clams in Black Bean Sauce By Andrew Zimmern
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Cooking tools:
- Wok
- Domed lid
- Peanut oil
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Peeler
- Mixing bowl
- Ladle
- Serving platter
- Stove
- Vegetable brush
- Colander
Ingredients
- 3 tablespoons peanut oil
- 3 dried hot chile peppers (whole)
- 1 tablespoon sliced ginger
- 2 sliced garlic cloves
- 3 tablespoons salted Chinese black beans
- 3 tablespoons sugar
- 1 bunch scallions, chopped in 1-inch lengths
- 1/2 cup julienne carrot, I use a peeler to make long thin strips
- 18-24 large Cherrystone clams, cleaned/scrubbed
- 1/2 cup Chinese rice wine (sake is a fine substitute)
- 2 tablespoons cornstarch mixed with 1/2 cup
- chicken stock
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