Instructions

1. 1
   In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.
2. 2
   In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.
3. 3
   In a third small bowl, dissolve cornstarch in wine or sherry.
4. 4
   Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.
5. 5
   Just before serving, heat a wok over high heat.
6. 6
   Swirl in canola oil.
7. 7
   Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown.
8. 8
   Add seafood and stir-fry for 1 minute.
9. 9
   Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)
10. 10
    Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.
11. 11
    Bring sauce to a boil.
12. 12
    Serve immediately along with white rice if desired.