Ingredients:
Clams (2lbs – scrubbed & soaked)
Black bean sauce (3 tablespoons available from Asian markets)
Garlic (1 large clove - minced)
Fresh red Chillies (chopped - 2 tablespoons)
Scallions (2 washed & chopped)
Water/broth (1/4 cup)
Cornstarch (1/2 teaspoon)
Ginger (1 slice)
½ each red and green bell pepper (diced) optional

Cooking time: 15-20mins

Serves 2 entrees /4 sides

*Heat large pot on med/high - preferably a wok or a chef's pan/cassoulet
*Add oil & sauté, ginger, minced garlic, chopped scallions & fresh chillies
*Add black bean sauce and water/broth
*Add clams and peppers & saute until opened.
*Mix cornstarch with a tablespoon of water & add to pot to thicken sauce.
*Toss until clams are coated

Serve immediately in wide shallow bowls with rice & garnish with cilantro.


Black bean sauce: check the label & list of ingredients on your jar of black bean sauce, if it has garlic, then follow recipe above, if garlic in not listed, then add 2-3 large cloves.

Recipe can also be adapted for sauteed fish filets (lightly saute fish cubes until barely cooked. Set aside. Make sauce according to recipe then add fish back into sauce to finish cooking). Just adjust the saltiness by adjusting the dilution of black bean sauce & water.