Serves: 4
Total Calories: 171

2 tablespoons salted black beans
3/4 pound white radish
2 green onions, (with tops)
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon sugar
1 teaspoon light soy sauce
24 clams
3 cups cold water
3 tablespoons vinegar
1/2 cup boiling water
3 tablespoons vegetable oil
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger root

Place beans in small bowl cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water drain well. Cut radishes diagonally into 1/4-inch slices. Cut green onions diagonally into 2-inch pieces. Mix cornstarch, 2 tablespoons water, the sugar and soy sauce.

Discard any broken or open clams place remaining clams in large bowl. Mix 3 cups water and the vinegar pour over clams. Let stand 30 minutes. Scrub clams under running cold water.

Place clams in steamer with 1/2 cup boiling water. (If steamer is not available, place clams in Dutch oven. Add 1 inch boiling water and cover tightly.) Steam clams 5 to 6 minutes or until clams open at least 1 inch remove clams as they open. (Discard clams that do not open.) Strain clam liquid through double-thickness cheesecloth reserve 1/2 cup. Remove clams from shells cut each clam into halves. Keep clams warm.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add beans, garlic and gingerroot stir-fry 10 seconds. Add radishes and reserved liquid reduce heat to medium. Cover and cook 5 minutes. Stir in cornstarch mixture cook and stir until thickened. Add green onions and clams stir-fry 1 minute.

4 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 171
Calories from Fat: 91

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Clams with White Radishes
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Halibut with Salted Black Beans and Chilies
Kung Pao Shrimp
Pan-Fried Red Snapper with Salted Black Beans and Chilies
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Shrimp with Garlic Sauce
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