---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
       2 lb Broccoli
       4 lg Cloves garlic
       1 tb Fermented soy beans
     1/4 c  Canned baby clams (or
            -crabmeat or shrimp)
     1/2 c  Stock
       2 tb Peanut oil for first
       1 tb Peanut oil
            Cornstarch paste
   Preparation:  Wash broccoli and cut off flowerets
   (save for another dish). With small paring knife,
   carefully peel outer skin off broccoli stems,
   beginning at the base.  Leave inner stems whole.  Cut
   stems on the bias into 1/4 slices.
   Rinse fermented soy beans.  Peel garlic.  Mince
   together soy beans and garlic; then mash to a paste
   using mortar and pestle; set aside. Place drained baby
   clams in stock.  If substituting fresh clams, crabmeat
   or shrimp, wash, shell and chop into small pieces.
   Stir-frying:  Heat wok to hot, then add first of oil.
   When oil just begin to smoke, add broccoli and toss
   quickly to avoid burning.  Stir-fry for about 1
   minute.  Turn heat down to moderate (or on electric
   range, remove from heat).  Push broccoli up side of
   wok; add remaining oil to bottom of wok; add soy bean
   mixture.  Press and stir until odor of beans and
   garlic is present.
   Return to high heat and immediately recombine with
   broccoli, stirring constantly for about 30 seconds.
   Beans and garlic will burn easily, so keep mixture
   moving.  Quickly add clams and stock; stir-fry for
   another 30 seconds.  Cover for 30 seconds to finish
   cooking broccoli. Remove cover; thicken with
   cornstarch paste to light sauce.
   Posted by Fred Peters.