Stir Fry Clams Pre-steamed then Stir-Fried

• 2 dozen clams in shells
• 3 Tablespoons vegetable oil
• 2 Tablespoons ginger, minced
• 2 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup rice wine
• 2 Tablespoons Chinese dried black beans, rinsed
• 1 scallion, minced

Wash the clams thoroughly and set aside. Over a high heat, heat a work (or a large skillet), and pour one tablespoon oil into the wok. Immediately add the ginger and garlic, and stir constantly (about 30 seconds). Add the remaining vegetable oil, the black beans and the clams stir constantly about three minutes.

When shells have just begun to open, add the chicken broth and wine, cover wok and let steam until all clams open, about six minutes. Discard any unopened clams. Stir in black beans and scallions. Serve.

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