9:09 AM 3/19/98
EQ
tyger2000

steamed clams with black bean sauce (san francisco style)

36 fresh clams with shells
1 1/2 T peanut oil for frying

ingredients A:
2 cloves garlic, minced
1 T grated ginger
1/2 t lemon rind
3 T dau see, washed, drained and mashed (black beans)

ingredients B:
4 T sherry wine
1 T oyster sauce
1 t sugar
2 T shoyu
1/2 t hot chili pepper flakes, crushed
1/2 c chopped chinese parsley
1 1/2 T cornstarch
1 1/2 c broth (saved from steamed clams)

place clams in mixture of 1/3 c salt to 1 gallon cold water.   let stand for
15 minutes.  rinse and repeat again.  thoroughly scrub shells with a brush.
place clams in a large steamer and steam for about 5 minutes.  use
approximately 1 cup of water in steamer.  save liquid after steaming.

using high heat, heat large skillet or wok.  add peanut oil.  add ingredients
A.  toss-fry for about 1 minute.  mix ingredients B and add.  stir. add
steamed clams. stir constantly. cook for approximately 4 minutes on high
heat.  serve in a large bowl garnished with chinese parsley.  good for
appetizer.
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