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.
