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CLAMS WITH PORK AND GOLDEN GARLIC

106

Ingredients  (Serves 4)

  • 3   tablespoons vegetable oil
  • 2 tablespoons minced garlic
  • 1/4  pound ground pork
  • 1/2  cup dry white wine
  • 40   littleneck clams, scrubbed
  • 2   tablespoons Chinese black-bean chile sauce
  • 4   scallions, thinly sliced
  • Directions
1.  In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate.
2.  Add the ground pork to the skillet and cook over high heat, breaking up the meat with a wooden spoon until no pink remains, about 1 minute.
3.  Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl.
4.  Stir the black-bean sauce into the juices in the skillet.
5.  Add the clams, garlic and scallions and stir well.
6.  Transfer the stir-fry to bowls.
*Optional:  Serve with brown rice (that will increase carb levels in this dish).