Instructions: Scrub clams and rinse well with cold water. Discard any that do not shut quickly or have broken shells. Keep refrigerated in a bowl covered with a damp towel until ready to cook. Soak the black beans in lukewarm water to cover for 5 minutes. Rinse with fresh water and transfer to a small bowl with the ginger and garlic. Using the back of a fork, gently mash the mixture into a coarse paste; set aside.

Place a wok over high heat. When hot, add the oil, then the black bean paste, chiles and green onions; stir rapidly until fragrant, about 15 seconds. Add clams and stir-fry for 1 minute. Season with sugar and white pepper. Splash in the rice wine and toss together for a few seconds.

Add soy sauce and chicken stock, cover, reduce heat to medium-high and simmer for 3 to 5 minutes, or until clams open.

Pour cornstarch mixture into the center of the wok. Stir continuously until sauce thickens to a creamy glaze. Drizzle in the sesame oil.

Serve with steamed rice.

Serves 6 with other dishes.

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