Clams In Black Bean Sauce

Ingredients

2 1/2 clams
160 ml chicken broth
30 ml black bean sauce
16 ml sherry
3 gr cornstarch
10 ml szechwan chili sauce
16 ml vegetable oil
1 scallions
4 gr ginger root

Instructions

Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.