Clams in Black Bean Sauce

Ingredients

• 3 tablespoons peanut oil
• 1 bunch scallions, trimmed and cut into 1-inch pieces (about 1 1/2 cups)
• 4 dried Tien Tsin chiles
• 2 garlic cloves, thinly sliced
• 1 (1 1/2-inch) piece fresh ginger, peeled and thinly sliced
• 1/4 cup salted Chinese black beans, slightly crushed
• 3 tablespoons light brown sugar
• 2 pounds littleneck clams, scrubbed
• 2 carrots, thinly sliced (about 1 cup)
• 1/2 cup (4 ounces) Shaoxing wine or sake
• 1/2 cup chicken stock
• 2 tablespoons cornstarch
• 1/4 cup thinly sliced garlic chives or dark green tops of scallions, for garnish
• Cooked white rice, for serving (optional)

Steps

1. Preheat a large wok or large high-sided skillet over high. Add oil, and swirl to coat bottom and sides of wok. Stir in scallions, dried chiles, garlic, ginger, black beans, and brown sugar. (Scallion mixture should begin to char immediately.) Add clams and carrots, and toss. Add Shaoxing wine, and bring to a boil over high, tossing often. Cook, uncovered, until some of the clams start to open, 4 to 5 minutes.
2. Whisk together chicken stock and cornstarch in a small bowl. Add chicken stock mixture to clam mixture; cover wok, and cook, tossing once or twice, until clams are fully opened, 4 to 6 minutes. Discard any unopened clams.
3. Transfer clam mixture to a wide, shallow bowl. Garnish with garlic chives, and serve with rice, if desired.