Directions: In a large wok, heat the olive oil, garlic, ginger and red pepper flakes. Stir fry briefly. Place the clams in wok and toss to coat. Add the black bean sauce, chicken stock, sherry, scallions, soy sauce, oyster sauce, and sugar. Bring to a boil then reduce heat. Cover and allow to simmer for 4-5 minutes until clams open. Combine the arrowroot/cornstarch with the water to make a paste. Add paste to clam mixture and stir for about 1 minute to thicken. Serve over the cooked angel hair pasta and garnish with the cilantro.
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|Serving Size: 1 Serving (1311g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 202 (12%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 348.6mg||107 %|
|Sodium 2151mg||74 %|
|Potassium 1723.4mg||45 %|
|Total Carbohydrate 296.4g||87 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 296g|
|Protein 71.1g||102 %|
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Calories per serving: 1750
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