Black Bean Stir-fry

Ingredients

• 3 cloves garlic
• 1 tablespoon ginger root
• 1–2 fresh hot chiles
• 3 tablespoons chinese black beans
• ¼ to chicken stock
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• ½ teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon rice wine
• 2 pounds shellfish
• 1½ tablespoons canola oil
• ½ cup onion cubes
• 1 red bell pepper

Steps

1. In a small bowl, combine the garlic, ginger root, chilies, scallion whites, and black beans.
2. In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.
3. In a third small bowl, dissolve the cornstarch in wine or sherry.
4. Scrub the clams, if using, cut the shellfish into 1-inch pieces or thinly slice the poultry or meat.
5. Just before serving, heat a wok over high heat.
6. Swirl in the canola oil.
7. Stir-fry the onion and bell pepper for a minute.
8. Then add the garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown.
9. Add the seafood and stir-fry for 1 minute.
10. Add the stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked.
11. If necessary to prevent the mixture from sticking to the pan, add the remaining stock.
12. (If steaming clams, tightly cover the wok.)
13. Stir the cornstarch mixture and add to the stir-fry along with the scallion greens and sliced vegetables.
14. Bring the sauce to a boil.
15. Serve immediately along with white rice if desired.