"Peter Dy" > wrote .
> "Julian Vrieslander" ...
> > "Peter Dy"
> > > Clams with black bean sauce is horribly easy to make, btw. You should
> try
> > > it, especially since fresh clams are easy to get in Seattle. Stir-fry
> > > coarsely chopped ginger, scallions, and black beans until fragrant.
Add
> the
> > > clams. Add a touch of soy sauce, some rice wine, and chicken stock or
> > > water. Let cook covered for a bit, until the clams open. Remove the
> clams,
> > > and add a mixed starch and water solution to the sauce. Heat a bit,
> then
> > > pour the sauce over the clams.
> >
> > Sounds great - I'll have to try this. Thanks for the reply.

> I forgot to mention chopped garlic!! The trio of black beans, scallions,
> and garlic is a classic. The addition of ginger works especially well
with
> seafood though.
>
> Well, but you said you've looked at recipes for it, which I'm sure include
> garlic. Still, just wanted to stress that it's hecka easy to make.
>
Hmm ... sounds inspiring to action, but is anything other than clams
(shellfish in general) good with this sauce? How would it modify the
cooking?
Hubba hubba .. er, hecka hecka.