> Jeg var i N.Y. for et par måneder siden og på en kinesisk restaurant fik
jeg
> kammuslinger i black bean sauce.
> Er der nogen der kan hjælpe med en opskrift?
Måske. Du kan jo kigge disse igennem, og se om det er noget der ligner:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: CLAMS IN BLACK BEAN SAUCE
Categories: Seafood, China, Sauce/gravy, Submitted
Yield: 3 Servings
2 1/2 lb Clams
2/3 c Chicken broth
2 tb Black Bean Sauce
1 tb Sherry
1 ts Cornstarch
2 ts Szechwan Chili Sauce
1 tb Vegetable oil
1 Scallions
- minced
2 ts Ginger root
- minced
Place clams on steamer rack over water in saucepan. Cover and bring
to boil. Cook 5 minutes, or just until shells open. Drain. Combine
broth, black bean sauce, sherry, cornstarch and chili sauce; set
aside. Heat oil in wok or large skillet over high heat. Add onion and
ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture;
cook and stir 30 seconds, or until sauce boils and thickens and clams
are hot. Serve plain or over hot, cooked noodles, as desired.
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: BAKED CLAMS WITH BLACK BEAN SAUCE
Categories: Seafood
Yield: 6 Servings
24 Clams
1 tb Sesame oil
2 ts Ginger, fresh; finely grated
2 ts Garlic; minced
1/2 ts Red pepper flakes
1/4 c Fermented black beans;
-rinsed & mashed
2 tb Wine, white
1 tb Soy sauce
3 tb Scallion; chopped white
-and green part
Shuck the clams and place them on a baking sheet. Set aside.
Combine the remaining ingredients in a small saucepan and bring to a
boil over medium heat.
Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at
450F, or until cooked but not tough. Serve immediately.
Per Serving: 84 Calories, 9 g Protein, 4 g Carbohydrates, 3 g Fat,
0.4 g Saturated Fat, 21 mg Cholesterol, 566 mg Sodium
[THE WASHINGTON POST; August 29, 1990]
per Fred Peters
Echonet RECIPE_CORNER echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: SPICY CLAMS IN BLACK BEAN SAUCE
Categories: Chinese, Fish, Diabetic
Yield: 6 Servings
Stephen Ceideburg
MMMMM---------------------------CLAMS--------------------------------
48 Littleneck or small
-cherrystone clams
Seasonings:
2 tb Fermented or salted black
-beans *
2 tb Minced green onions **
1 1/2 tb Minced garlic
1 tb Minced fresh ginger
1/2 ts Dried red pepper flakes
MMMMM---------------------------SAUCE--------------------------------
1/2 c Chicken broth, or water
1 tb Reduced sodium soy sauce
1 1/2 tb Rice wine or sake
1 ts Granulated sugar
1/4 ts Pepper
MMMMM-------------------------THICKENER------------------------------
1 ts Cornstarch
1 tb Water
1 tb Vegetable oil
2 tb Minced green onions
* rinsed, drained and coarsely chopped (found at Oriental markets) **
white part only
To prepare Clams: Lightly scrub outside of clams with brush and place
in bowl with water to cover for 1 hour. Drain thoroughly.
To prepare Seasonings: Combine black beans, green onions, garlic,
ginger and dried pepper flakes in small bowl and set aside.
To prepare Sauce: Combine broth, soy sauce, rice wine, sugar and
pepper in bowl and set aside.
To prepare Thickener: Combine cornstarch and water in small bowl or
cup and set aside.
Place Seasonings, Sauce and Thickener near stove.
Heat wok or skillet with lid over high heat. Add oil and heat until
hot. Add Seasonings and stir-fry about 10 seconds until fragrant. Add
Sauce and heat until boiling. Add clams. Cover and cook, shaking pan
occasionally, until they just open, 3 to 4 -minutes. Discard unopened
clams. Using slotted spoon, transfer clams to serving bowl. Slowly
add Thickener to sauce, stirring to prevent any lumps. Carefully pour
sauce over clams. Sprinkle top with minced green onions and serve.
Per serving: 123 calories (52 percent from protein, 21 percent from
carbohydrate, 27 percent from fat), 15 grams protein, 6 grams
carbohydrate, 4 grams fat, 38 milligrams cholesterol, 164 milligrams
sodium.
Exchanges: 2 meat, 1/2 fat.
From the Oregonian's FOODday, 1/19/93.
Posted by Stephen Ceideburg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: STIR FRIED CLAMS IN CHILE GARLIC BLACK BEAN S
Categories: Chinese, Fish
Yield: 6 Servings
Stephen Ceideburg
2 lb Small cherrystone clams
-(about 24)
1 tb Chinese salted and fermented
-black beans
1 Inch lump fresh ginger,
-peeled, minced
2 Garlic cloves, chopped
2 tb Peanut or corn oil
2 To 3 fresh green chiles,
-sliced diagonally
2 Green onions, coarsely
-chopped
1 ts Sugar
White pepper to taste
2 tb Chinese Shaoxing rice wine
-or dry vermouth
1 tb Dark soy sauce
1/4 c Chicken stock
1 ts Cornstarch mixed with 1
-tablespoon water
1 ts Asian hot sesame oil
Scrub clams and rinse well with cold water. Discard any that do not
shut quickly or have broken shells. Keep refrigerated in a bowl
covered with a damp towel until ready to cook. Soak the black beans
in lukewarm water to cover for 5 minutes. Rinse with fresh water and
transfer to a small bowl with the ginger and garlic. Using the back
of a fork, gently mash the mixture into a coarse paste; set aside.
Place a wok over high heat. When hot, add the oil, then the black bean
paste, chiles and green onions; stir rapidly until fragrant, about 15
seconds. Add clams and stir-fry for 1 minute. Season with sugar and
white pepper. Splash in the rice wine and toss together for a few
seconds.
Add soy sauce and chicken stock, cover, reduce heat to medium-high and
simmer for 3 to 5 minutes, or until clams open.
Pour cornstarch mixture into the center of the wok. Stir continuously
until sauce thickens to a creamy glaze. Drizzle in the sesame oil.
Serve with steamed rice.
Serves 6 with other dishes.
PER SERVING: 100 calories, 7 g protein, 4 g carbohydrate, 6 g fat (1 g
saturated), 76 mg cholesterol, 190 mg sodium, 0 g fiber.
From an article by Joyce Jue in the San Francisco Chronicle, 9/1/93.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: LINGUINE WITH CLAMS IN BLACK BEAN SAUCE *JB
Categories: Main dish, Shellfish, Pasta
Yield: 4 Servings
1 c Water
30 sm (about 2-inch) hard-shelled
-clams, scrubbed well
2 tb Cornstarch
3 tb Soy sauce
2 tb Scotch
2 tb Rice vinegar
1 tb Sugar
3 tb Vegetable oil
3 tb Minced peeled fresh
-gingerroot
2 1/2 tb Dried fermented black
-beans*, rinsed well,
-drained, and chopped
2 tb Minced garlic
3/4 lb Linguine
2 Scallions, halved lengthwise
-and cut crosswise into
-1-inch pieces
*available at Asian markets
In a kettle bring the water to a boil with the clams and steam the
clams, covered, checking them occasionally and transferring them as
they open with a slotted spoon to a large bowl, for 3 to 8 minutes.
Discard any unopened clams, strain the broth through a fine sieve
into a large glass measure, and if necessary add enough water to
measure a total of 1 1/2 cups. Discard the shells, rinse any clams
that feel sandy, and chop the clams.
Stir the cornstarch into the clam broth and stir in the soy sauce, the
Scotch, the vinegar, and the sugar. In a wok or large heavy skillet
heat the oil over moderately high heat until it just begins to smoke
and in it stir-fry the gingerroot, the black beans, and the garlic
for 30 seconds, or until the mixture is fragrant. Stir the cornstarch
mixture, add it to the wok, stirring, and bring the sauce to a boil,
stirring. Simmer the sauce, stirring, for 2 minutes and keep it warm.
In a kettle of salted boiling water cook the linguine until it is al
dente, drain it, and add it to the wok with the clams and the
scallions. Cook the mixture over moderate heat, tossing the linguine,
until it is heated through and the linguine is coated well with the
sauce.
Serves 4
Gourmet September 1993
Posted to MM-Recipes Digest V3 #2.TXT
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