---------- Recipe via Meal-Master (tm) v8.02

     Title: TENDER BROCCOLI STEMS WITH CLAMS
Categories: Chinese, Seafood
     Yield: 4 servings

     2 lb Broccoli
     4 lg Cloves garlic
     1 tb Fermented soy beans
   1/4 c  Canned baby clams (or
          -crabmeat or shrimp)
   1/2 c  Stock
     2 tb Peanut oil for first
          -stir-frying
     1 tb Peanut oil
          Cornstarch paste

 Preparation:  Wash broccoli and cut off flowerets
 (save for another dish). With small paring knife,
 carefully peel outer skin off broccoli stems,
 beginning at the base.  Leave inner stems whole.  Cut
 stems on the bias into 1/4" slices.

 Rinse fermented soy beans.  Peel garlic.  Mince
 together soy beans and garlic; then mash to a paste
 using mortar and pestle; set aside. Place drained baby
 clams in stock.  If substituting fresh clams, crabmeat
 or shrimp, wash, shell and chop into small pieces.

 Stir-frying:  Heat wok to hot, then add first of oil.
 When oil just begin to smoke, add broccoli and toss
 quickly to avoid burning.  Stir-fry for about 1
 minute.  Turn heat down to moderate (or on electric
 range, remove from heat).  Push broccoli up side of
 wok; add remaining oil to bottom of wok; add soy bean
 mixture.  Press and stir until odor of beans and
 garlic is present.

 Return to high heat and immediately recombine with
 broccoli, stirring constantly for about 30 seconds.
 Beans and garlic will burn easily, so keep mixture
 moving.  Quickly add clams and stock; stir-fry for
 another 30 seconds.  Cover for 30 seconds to finish
 cooking broccoli. Remove cover; thicken with
 cornstarch paste to light sauce.

 Posted by Fred Peters.

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