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Clams and scallops in a black bean sauce
Fruit and vegetables
2
garlic
cloves, crushed
2.5cm/1in fresh root
ginger
, peeled and grated
2 red
chillies
, deseeded and finely chopped
100g/3½oz
kale
, cut into very thin slices
2
spring onions
, sliced into strips and soaked in iced water for 5 minutes
Tins, packets and jars
300g/10½oz
jasmine rice
, well rinsed
1 tbsp fermented
black beans
, rinsed and crushed
Cooking ingredients
1 tsp hot
vegetable stock
1 tbsp
rapeseed oil
250ml/9fl oz hot
vegetable stock
1 tbsp reduced-salt light
soy sauce
1 tsp dark
soy sauce
2 tbsp
cornflour
mixed with 2 tbsp cold water
oil
, for frying
pinch
caster sugar
pinch
sesame seeds
Meat, fish and poultry
250g/9oz baby
scallops
(or large tiger prawns), shelled, coral removed and cleaned
400g/14oz little neck or small
clams
, scrubbed and debearded
Other
2 tbsp Shaoxing rice wine or
dry sherry
½ Chinese leaf, cut into 1cm/½in thick slices
3 small heads of tatsoi or other Chinese greens, cut into thin slices
1 tbsp dried shrimp, deep-fried and ground
4 edible flowers
4 tsp chopped fresh garlic chives
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