Preparation:
scrub clams well and rinse in several changes of water combine clams and black beans in water to cover allow to soak for 2 hours, drain soak black beans in water for 15 minutes, drain well, and set aside heat oil in a wok, over a moderate flame add ginger and stir-fry for 15 seconds add garlic and stir-fry for 15 seconds add black beans and stir-fry for 2-3 minutes add clams, clam broth, and wine steam for 5-7 minutes, until shells pop open discard any clams that do not open remove clams to serving bowls with a slotted spoon add crushed chiles to wok and simmer for 2-3 minutes combine cornstarch and water and add to wok heat and stir until thickened slightly pour thickened liquid over clams garnish with minced scallions serve hot |
