Wok-Stirred Clams and Black Beans |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This is best served with brown rice or Udon noodles. I had this in Japan about 1992 at the home of friends and talked them into the recipe.. Ingredients:
2 tablespoons grapeseed oil or 2 tablespoons canola oil |
2 lbs manila clams or 2 lbs littleneck clams, scrubbed |
1/2 cup black bean garlic sauce |
1 cup chicken broth |
1 cup tomato, 1/4 inch dice |
2 tablespoons fresh basil leaves, 1/16 inch ribbons |
1 -2 tablespoon unsalted butter, as needed |
kosher salt |
fresh ground black pepper |
Directions:
1. Heat a wok or large sauté pan over high heat. Add the oil and swirl to coat the pan.
2. Add the clams and stir-fry until they have opened slightly, 2 to 3 minutes.
3. Add the Black Bean–Garlic Sauce and chicken broth and cook until the liquid is reduced by half, about 2 minutes.
4. Stir in the tomatoes, basil, and butter. Correct the seasoning with salt and pepper and serve immediately.
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