Instructions: Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the black beans, garlic, and chile and cook, stirring, for 30 seconds. Stir in the sherry, soy sauce, and sugar. Add the clams, broth, and sesame oil; cover and cook until the clams open, about 6 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Discard any clams that havent opened by the time the sauce has thickened. Garnish with green onion.

This recipe yields 4 to 6 servings.

Comments: This deliciously spicy dish is one of the most popular items served in Cantonese seafood restaurants. One taste will convince you to try it again - and again. You can buy the preserved black beans in Asian markets and in selected supermarkets across the country.

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