Black Bean Stir-Fry

Instructions

Combine the garlic, ginger, chiles, scallion whites and black beans in one small bowl. In a second bowl, stir ¼ cup of the stock with the soy sauce, sugar and sesame oil until the sugar dissolves. In a third bowl, dissolve the cornstarch in the rice wine or sherry.

Prepare the main ingredient. Scrub clams if you are using them, cut other shellfish into 1-inch pieces, or slice poultry or meat thinly.

Just before serving, heat a wok over high heat and swirl in the canola oil. Stir-fry the onion and bell pepper for about a minute, then add the garlic and black bean mixture. Cook for 15 seconds, until fragrant but not browned.

Add the seafood or meat and stir-fry for 1 minute. Pour in the stock mixture and cook for 2 to 5 minutes, until the seafood is cooked through. If the pan starts to stick, add the remaining stock, and cover the wok tightly if you are steaming clams.

Stir the cornstarch mixture again and add it to the wok with the scallion greens and sliced vegetables. Bring the sauce to a boil, then serve right away, with steamed white rice if you like.