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Clams with Black Bean Sauce, Bok Choy, and Noodles Recipe
Ingredients (13)
- 1/2 pound dried Chinese rice noodles
- 1 tablespoon plus 1 teaspoon vegetable oil
- 1-inch piece fresh ginger, peeled, minced
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 2 scallions, ends trimmed, white and green parts separated, both chopped
- 2 tablespoons fermented black beans, mashed in a mortar and pestle
- 2 pounds fresh cherrystone clams
- 2 tablespoons Shaoxing wine or medium-dry sherry
- 1 tablespoon thick soy sauce
- 1/4 cup water
- 4 baby bok choy, ends trimmed, leaves separated
- 1 teaspoon corn starch, dissolved in 1 tablespoon water
- chili oil to taste (optional)
Directions
Learn how to make this recipe at Serious Eats