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| Stir fried clams in black bean sauce |
This is probably my favorite Cantonese dish and it was my first time making it. I used sesame oil, scallions, fresh ginger, long red pepper, fresh garlic, fresh little neck clams, and a chili black bean sauce. While the flavors were all there, I need to work on getting the consistency of the sauce right by balancing the black bean sauce with the clam juice that is released from the clams once they open.
Stay tuned!
