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1
Use a stiff brush to scrub the clam shells under running water to remove all traces of sand.
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2
Rinse the black beans in a strainer and soak them in the wine.
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3
Place a wok or heavy skillet over high heat.
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4
A minute later, add the oil and reduce the heat to medium-high.
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5
When the oil shimmers, add the garlic and ginger.
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6
Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams.
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7
Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions.
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8
Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open.
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9
(Any clams that do not open during cooking can be opened with a dull knife at the table.)
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10
Reduce the heat to low.
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11
If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds.
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12
Drizzle with the sesame oil and serve, with the sauce, over white rice.
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13
Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
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14
Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.
