Clams in Black-Bean Sauce

• 1 teaspoon cornstarch
• 2 tablespoons salted black beans
• 2 tablespoons peanut oil
• 3 garlic cloves, minced
• 2 scallions, finely chopped
• 2 tablespoons minced ginger
• 1 teaspoon red-pepper flakes
• 2 pounds Manila or littleneck clams, scrubbed and dried
• 3 tablespoons Shaoshing wine or dry sherry
• 3/4 cup unsalted chicken broth
• 2 tablespoons chopped cilantro

1. Dissolve cornstarch in 1 tablespoon warm water and set aside.
2. Soak the salted beans in 1/2 cup warm water for 10 minutes.
3. Drain, and mash coarsely with a fork.
4. Set a wok over high heat and pour in the oil.
5. Add the garlic, scallions and ginger and stir-fry for 30 seconds.
6. Add the beans and red-pepper flakes and cook for 30 seconds.
7. Drop in the clams and stir-fry for 30 seconds, then pour in the wine and broth.
8. Reduce heat to medium and cook, covered, until most of the clams have opened, about 2 to 3 minutes.
9. Add the cornstarch mixture and raise heat to high.
10. Stir and cook, uncovered, until the sauce adheres to the clams, about 2 minutes.
11. Sprinkle in the cilantro.

cornstarch, black beans, peanut oil, garlic, scallions, ginger, redpepper, manila, shaoshing wine, chicken broth, cilantro

Taken from cooking.nytimes.com/recipes/11811 (may not work)