Instructions: Place oil in a wok over medium-high heat. Stir-fry the ginger, garlic, jalapeno, and scallions for 1 minute. Add the clams and stir well to blend. Add the Shoa Hsing and a scant 3/4 cup water. Cover wok, and boil the clams open for about 2 to 3 minutes. Remove clams and place in a colander; shake over wok to let the juices run off into wok. Set clams aside.

To the wok, add the oyster sauce, the soy sauce, the sugar and the black beans. Stir well. Cook over medium-high heat for 30 seconds. Mix the cornstarch in a small cup with a little water until a milky liquid is formed, then add to the boiling liquid in the wok (which will thicken immediately). Stir well for 10 seconds, remove from heat, and add sesame oil. Return clams to wok and toss to coat. Serve immediately.

This recipe yields 4 servings as a first course.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.