Ingredients
2 1/2 lb clams
2/3 cup chicken broth
2 tbsp black bean sauce
1 tbsp sherry
1 tsp cornstarch
2 tsp szechwan chili sauce
1 tbsp vegetable oil
1 scallions minced
2 tsp ginger root minced
Directions
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.
Servings: 3 servings
Clams In Black Bean Sauce Recipe brought to you by Recipe Ideas
Categories: Bean; Fish; Sauce; Seafood; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into ancient history, in fact as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old records were just very simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius also describes how the ancient chefs were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens like bay, rue and parsley. During the next few hundred years, the rich and powerful families of the West strove to serve up the most exotic meals, and because of this the best cooks and their recipes were greatly in demand. However, it wasn`t until the 19th century that formal cookery and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cookery books were greatly in demand mostly due to higher levels of literacy, people having increased free time and having more money. Like it or not, the introduction of TV gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Clams In Black Bean Sauce recipe.
