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| 2 Teelöffel | peanut oil |
| 2 Esslöffel | Ginger, finely minced |
| 1 Esslöffel | Garlic finely minced |
| 1 | Jalapeno, seeded and minced |
| 1/4 Tasse | scallion minced |
| 2 | Dozen manila clams or new zealand cockles |
| 1/4 Tasse | Shao hsing or dry sherry |
| 1 Esslöffel | oyster sauce |
| 1 Teelöffel | soy sauce thin |
| 1/2 Teelöffel | sugar |
| 2 Esslöffel | Salted black beans, crushed with a clever |
| 2 Teelöffel | cornstarch |
| 1/2 Teelöffel | sesame oil |
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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 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.
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