Clams and Bok Choy with Black Bean Sauce

2 tablespoons vegetable oil

1 tablespoon minced garlic

1½ tablespoons finely grated fresh ginger

6 green onions, thinly sliced crosswise, white and greens parts kept separate

2 tablespoons fermented black beans rinsed well and mashed lightly with a fork

3-5 dried whole small chilies, or to taste

1 red bell pepper, cored and cut into thin 2-inch strips

3 dozen little neck clams, scrubbed

1 cup low-sodium chicken broth, divided

1 tablespoon rice wine or dry sherry

2 tablespoons cornstarch

2 teaspoons soy sauce

1 pound baby bok choy, halved lengthwise then thinly sliced crosswise

Cooked white or brown rice, to serve

In a large saucepan over medium-high, heat the oil. Add the garlic, ginger, white portion of the green onions, fermented black beans and chilies. Cook, stirring, for 1 minute. Add the red bell pepper and cook, stirring, for 1 minute. Add the clams and ½ cup of the broth, then cover the pan tightly and steam the clams. Check the pan regularly and, as they open, transfer the clams to a bowl. Discard any clams that do not open.

In a small bowl, whisk together the remaining broth, the rice wine, cornstarch and the soy sauce and add the mixture to the saucepan in a stream, whisking. Bring to a boil and add the bok choy. Cook, stirring, for 1 minute. Return the clams, along with any juices from the bowl, to the pan. Cook, stirring to coat the clams with the sauce, until the clams are hot.

Serve the clams and broth over rice, then garnish each portion with the green onions.

Serves four.

Cook's note: Can't find fermented black beans? You can approximate a substitute by mashing together 4 teaspoons drained canned black beans and 2 teaspoons light or red miso.

Nutrition values per serving: 410 calories, 11 g fat (1 g saturated), 46 g carbohydrates, 6 g fiber, 6 g sugar, 31 g protein, 60 mg cholesterol, 1,310 mg sodium.

Sara Moulton for The Associated Press