Ingredients
- garlic, minced3 clove
- fresh ginger root, minced1 tablespoon
- fresh hot chiles, minced (or ½ teaspoon hot red pepper flakes)1–2
- scallions, separated: white part minced, green part cut on the diagonal in ½-inch pieces4
- Chinese black beans3 tablespoon
- chicken stock1/4 to 1/2 cup
- soy sauce2 tablespoon
- sugar2 teaspoon
- sesame oil1/2 teaspoon
- cornstarch1 teaspoon
- rice wine or sherry1 tablespoon
- shellfish (clams, mussels, crabs, and/or lobster) or shrimp, fish, poultry, or pork, 900 g shellfish, or 1 pound (450 g) of shrimp, fish, poultry, or pork2 pounds
- canola oil1 1/2 tablespoon
- onion cubes, cubed1/2 cup
- red bell pepper, or ½ red and ½ green peppers, cut in cubes1
- thinly sliced vegetables (cabbage, snow peas, and/or carrots), thinly sliced2–3 cup
- steamed white rice, optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.
In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.
In a third small bowl, dissolve cornstarch in wine or sherry.
Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.
Just before serving, heat a wok over high heat.
Swirl in canola oil.
Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown.
Add seafood and stir-fry for 1 minute.
Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)
Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.
Bring sauce to a boil.
Serve immediately along with white rice if desired.
