Well the Olympics are over and it is time to say goodbye to Beijing. From Michael Phelps to the Redeem Team, these past Olympics have been exciting from start-to-finish.  Besides for the entertaining athletic performances, we enjoyed viewing the beatuful images of China.  Therefore, we wanted to share one of favorite Chinese recipes from the 86 Recipes San Francisco Edition.  This authentic recipe is courtesy of Yuet Lee, a local favorite situated in the middle of San Francisco’s Chinatown:

Stir-Fried Clams with Spicy Black Bean Sauce

4 Servings
Time: 15 Mins

INGREDIENTS
2 Tbsp fermented black beans
2 tsp sugar - divided
2 Tbsp cornstarch mixed with 1/4 cup cold water
Large pot boiling water
2 lb littleneck clams, scrubbed to remove sand
4 Tbsp peanut oil
1 thumb-sized piece of ginger, peeled, finely chopped
2 cloves garlic, chopped
2 green onions, chopped
1 serrano pepper, sliced
1 Tbsp hoisin sauce
1 Tbsp dark soy sauce
1 Tbsp light soy sauce
1 cup chicken broth

INSTRUCTIONS

1 Soak black beans in hot water  for 10 mins to soften. Drain most of water  and stir in 1 tsp sugar.
2 Mix cornstarch with cold water. Set aside.
3 Put clams in a large pot of boiling water  until they just open. Remove, drain.
4 Heat wok, add oil. Stir-fry black beans, ginger, garlic, green onion and chiles quickly.
5 Add clams, hoisin sauce, both soy sauces, 1 tsp sugar and chicken broth. Stir quickly.  Remix cornstarch mixture and add to wok, stirring vigorously.

PRESENTATION
Mound on serving platter. Serve with rice.