Clams with Black Bean Sauce Recipe

Name: Clams with Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried Chinese wheat noodles or tagliatelle; 1 1/2 tablespoons vegetable oil, plus more for tossing; 1 cup chicken stock or low-sodium broth; 2 tablespoons Shaoxing rice wine or dry sherry; 1 tablespoon soy sauce; 1 tablespoon Chinese oyster sauce; 2 teaspoons cornstarch; 1 teaspoon sugar; 1 teaspoon Asian sesame oil; 3 garlic cloves, minced; 1 large scallion, minced; 1 tablespoon minced fresh ginger; 2 tablespoons fermented black beans, rinsed and coarsely chopped; 1/2 teaspoon crushed red pepper; 1/4 cup minced red bell pepper; 2 pounds littleneck clams or cockles, scrubbed; 2 cups tightly packed, coarsely chopped bok choy leaves (from 1 medium head)

Servings: persons

1/2 pound dried Chinese wheat noodles or tagliatelle
1 1/2 tablespoons vegetable oil, plus more for tossing
1 cup chicken stock or low-sodium broth
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon Chinese oyster sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon Asian sesame oil
3 garlic cloves, minced
1 large scallion, minced
1 tablespoon minced fresh ginger
2 tablespoons fermented black beans, rinsed and coarsely chopped
1/2 teaspoon crushed red pepper
1/4 cup minced red bell pepper
2 pounds littleneck clams or cockles, scrubbed
2 cups tightly packed, coarsely chopped bok choy leaves (from 1 medium head)

1
In a large saucepan of boiling salted water, cook the noodles until al dente, about 5 minutes.
2
Drain, rinse under cold water and drain again.
3
Toss the noodles with a little vegetable oil.
4
In a small bowl, whisk the chicken stock with the rice wine, soy sauce, oyster sauce, cornstarch, sugar and sesame oil.
5
In a wok, heat the 1 1/2 tablespoons of vegetable oil in a wok until shimmering.
6
Add the garlic, scallion, ginger, black beans and crushed red pepper and stir-fry over high heat until fragrant, about 1 minute.
7
Add the red bell pepper and stir-fry for 30 seconds.
8
Add the clams and stir-fry over moderate heat until most of them have opened, about 3 minutes.
9
Add the coarsely chopped bok choy and stir-fry until wilted.
10
Stir the sauce and add it to the wok.
11
Cook over moderately high heat, stirring, until the sauce thickens and all the clams are opened, about 1 minute; discard any clams that don't open.
12
Add the noodles and toss well.
13
Transfer to bowls and serve right away.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 pound dried Chinese wheat noodles or tagliatelle, 1 1/2 tablespoons vegetable oil, plus more for tossing, 1 cup chicken stock or low-sodium broth, 2 tablespoons Shaoxing rice wine or dry sherry, and more.

Yes, Clams with Black Bean Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clams with Black Bean Sauce

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