Here’s my take on Clams with Black Bean Sauce. This is a Chinese stir fry standard. I adapted the recipe from Ming Tsai’s cookbook, Simply Ming.
This dish turned out okay. But the only problem was that I used canned chicken broth and the flavor of the broth totally overpowered the dish. In my haste, I didn’t realize that I used regular broth, not the low sodium variety. So the clams ended up taking like canned broth. So that’s more incentive to make my own chicken broth next time. I also experimented with Thai basil. I still prefer the taste of regular Italian basil.