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Ingredients

How to make it

  • Rinse black beans under running cold water then soak them for 20 minutes changing the water twice.
  • Coarsely chop 1/4 of the beans and place all beans aside.
  • In a wok or large saute pan heat 1/4 cup of the oil over high heat.
  • Add the black beans, garlic, ginger and scallions and stir-fry until soft.
  • Add the sambal oelek or chili sauce (adjust amount for the heat you want in this dish)
  • Add wine, decrease heat to medium and cook until reduced by 3/4.
  • Season with salt and pepper.
  • Remove from the heat and allow to cool.
  • Place half the mixture in a blabder or processor and puree on high speed adding the remaining 3/4 cup oil.
  • Stir the puree back into the remaining mixture, and if storing, allow to come to room temperature before covering and placing in the refrigerator in an air-tight container. The oil will probably separate so just mix well before using.
  • NOTE: Chinese black beans are salt cured soy beans. The cure turns them black. It also makes them extremely salty, so make sure you soak them before use. The beans are a flovoring element, not a vegetable element. They are available in Asian markets and in some well strocked supermarkets.
  • For the clams:
  • Place the clams in a larghe pot of water and let them soak for 45 minutes, changing the water 3 times (this is to let them give up any sand in them).
  • Place the clams, sauce, and water in a wok or large saute pan over high heat.
  • Cover until the sauce begins to boil, then stir-fry, stirring constantly, until clams have just turned opaque after shells have opened.
  • Sprinkle with cilantro and serve over steamed white rice.

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