Black Bean Stir-Fry

• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1–2 fresh hot chiles, minced (or ½ teaspoon hot red pepper flakes)
• 4 scallions, separated: white part minced, green part cut on the diagonal in ½-inch pieces
• 3 tablespoons Chinese black beans
• ¼ to ½ cup chicken stock
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• ½ teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon rice wine or sherry
• 2 pounds (900 g) shellfish (clams, mussels, crabs, and/or lobster) or 1 pound (450 g) of shrimp, fish, poultry, or pork
• 1½ tablespoons canola oil
• ½ cup onion cubes
• 1 red bell pepper or ½ red and ½ green peppers, cut in cubes
• 2–3 cups, thinly sliced vegetables (cabbage, snow peas, and/or carrots
• Steamed white rice, optional

Ingredients for 4 servings (1.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.

2. 2

   In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.

3. 3

   In a third small bowl, dissolve cornstarch in wine or sherry.

4. 4

   Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.

5. 5

   Just before serving, heat a wok over high heat.

   Stovetop
6. 6

   Swirl in canola oil.

7. 7

   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.

   Stovetop
8. 8

   Add seafood and stir-fry for 1 minute.

   Stovetop
9. 9

   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.)

   Stovetop
10. 10

    Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.

    Stovetop
11. 11

    Bring sauce to a boil.

    Stovetop
12. 12

    Serve immediately along with white rice if desired.