Clams with Black Beans

1. 1

   Make the sauce: In a small bowl dissolve the cornstarch in 3/4 cup cold water and stir in the oyster sauce, the soy sauce, the oil, the sugar and the white pepper.

2. 2

   In a wok or kettle bring 8 cups water to a boil, add the clams and boil them, stirring occasionally, for 4 to 7 minutes, or until they begin to open, transferring them as soon as they open with a slotted spoon to a large bowl.

3. 3

   Discard any unopened clams and the cooking liquid.

4. 4

   In the wok, dried and heated, heat the oil over high heat until it just begins to smoke, add the gingerroot, the garlic and the black beans and stir-fry the mixture until the garlic is golden.

5. 5

   Add the clams and stir-fry the mixture for 1 to 2 minutes, or until the clams are coated well.

6. 6

   Make a well in the center of the clam mixture, stir the sauce, and pour it into the well.

7. 7

   Bring the mixture to a boil, stirring, and stir it until the clams are coated well with the sauce.

8. 8

   Transfer the clam mixture to a serving dish and sprinkle it with the scallion.

* Per serving · 4 servings · Values may vary.