ggull wrote:
>
> "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.

LOL! Just about everything is good with black bean sauce. We like it
with pork, chicken, fish and even just noodles.