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 possible to read the history of written recipes way back into distant history, certainly as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, mostly, these early cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts in ancient history are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and desserts, something we still use today. Additionally, he describes how the ancient chefs used many different herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, such as coriander, parsley, and rosemary. These new foods and tastes created a torrent in books on cooking, most of which still exist in private libraries. For the decades that followed, the upper-class families of the West competed to serve the best banquets, and consequentially cooks and their recipes increased in prestige. However, it wasn`t until the nineteenth century the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and recording recipes of the day. The arrival of television brings us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes like those on our web site. |
We hope you enjoy this Clams In Black Bean Sauce recipe.
