The Black Dog Summer on the Vineyard Cookbook by Joseph Hall & Elaine Sullivan

Author:Joseph Hall & Elaine Sullivan [Hall, Joseph]
Language: eng
Format: epub
ISBN: 9780316091602
Publisher: Little, Brown and Company
Published: 2009-11-11T00:00:00+00:00

Littlenecks with

Spicy Black Bean Sauce

Whether you want a spicy appetizer or hearty lunch, this easy stir-fry assembles in minutes. The key ingredient, black beans in a salty paste, used to be a little difficult to find but now most large grocery stores stock jars of it in their specialty food sections.

2 tablespoons salted black beans

2 tablespoons vegetable oil

1 teaspoon dark sesame oil

4 cloves of garlic, minced

2 chopped fresh small Thai chilis or 1 teaspoon red pepper flakes

3 scallions, chopped

¼ pound ground pork

¼ to ½ teaspoon white pepper

24 littlenecks, scrubbed

¼ cup dry sherry

1 cup chicken stock (see page 44)

1 tablespoon tamari

your favorite cooked rice

Soak the salted black beans in hot water to soften for about 10 minutes. Then drain and rinse under running water and reserve.

Heat a wok or large heavy saucepan over high heat and add the vegetable and sesame oils.

Add the garlic, chilis and scallions and stir-fry for about a minute, being careful not to burn the garlic.

Add the ground pork and stir-fry until the pork is browned, about 3 minutes.

Add the salted black beans and white pepper to your taste.

Now put the scrubbed littlenecks into the wok and stir fry to coat with the pork and black bean mixture.

Add the sherry and stir a minute and then add the chicken stock and tamari.

Cover the wok or saucepan and cook over high heat until the littlenecks steam open. This should take about 5 to 7 minutes.

Serve over rice.

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