|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Clams with White Radishes |
|
Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Clams with White Radishes recipe on the web!!_ tablespoons salted black beans ___ pound white radishes _ green onions (with tops) _ tablespoons cornstarch _ tablespoons water _ teaspoon sugar _ teaspoon light soy sauce __ clams _ cups cold water _ tablespoons vinegar ___ cup boiling water _ tablespoons vegetable oil _ teaspoons finely chopped garlic _ teaspoons finely chopped ginger root Place beans in small bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Cut radishes diagonally into 1/4-inch slices. Cut green onions diagonally into 2-inch pieces. Mix cornstarch, 2 tablespoons water, the sugar and soy sauce. Discard any broken or open clams; place remaining clams in large bowl. Mix 3 cups water and the vinegar; pour over clams. Let stand 30 minutes. Scrub clams under running cold water. Place clams in steamer with 1/2 cup boiling water. (If steamer is not available, place clams in Dutch oven. Add 1 inch boiling water and cover tightly.) Steam clams 5 to 6 minutes or until clams open at least 1 inch; remove clams as they open. (Discard clams that do not open.) Strain clam liquid through double-thickness cheesecloth; reserve 1/2 cup. Remove clams from shells; cut each clam into halves. Keep clams warm. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add beans, garlic and gingerroot; stir-fry 10 seconds. Add radishes and reserved liquid; reduce heat to medium. Cover and cook 5 minutes. Stir in cornstarch mixture; cook and stir until thickened. Add green onions and clams; stir-fry 1 minute. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sea Bass with Green Beans Steamed Sea Bass Stir-Fried Walleye with Celery Cabbage Glazed Walleye Pan-Fried Red Snapper with Salted Black Beans and Chilies Shrimp with Garlic Sauce Fried Shrimp with Red Sauce Kung Pao Shrimp Shrimp with Lobster Sauce Emperor's Shrimp Stir-Fried Shrimp with Vegetables Shrimp Almond Ding Scallops with Pea Pods Shrimp Tofu Cake Stir-Fried Broccoli with Crabmeat Clams with Salted Black Beans and Chilies Clams with White Radishes Stir-Fried Crabmeat with Celery Cabbage Velvet Crabmeat Roasted Peanuts |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
