Stir-Fried Clams In Black Bean Sauce Recipe

Name: Stir-Fried Clams In Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 clams, about 1 . 4kg (3 lbs, approximately); 3 tablespoons peanut oil or 3 tablespoons corn oil; 4 -5 garlic cloves, peeled and finely chopped; 1 cm fresh gingerroot, peeled and finely chopped; 4 -5 spring onions, cut into 2 . 5 cm sections, white and green parts separated; 1 1/2 tablespoons fermented black beans, rinsed, mashed; 1/2 teaspoon sugar; 2 tablespoons shaosing wine or 2 tablespoons dry sherry; 1 tablespoon thick soy sauce; 3 tablespoons clear stock or 3 tablespoons water; 1 teaspoon cornstarch, dissolved in; 1 tablespoon water; sesame oil (optional); hot steamed rice

Servings: persons

24 clams, about 1 . 4kg (3 lbs, approximately)
3 tablespoons peanut oil or 3 tablespoons corn oil
4 -5 garlic cloves, peeled and finely chopped
1 cm fresh gingerroot, peeled and finely chopped
4 -5 spring onions, cut into 2 . 5 cm sections, white and green parts separated
1 1/2 tablespoons fermented black beans, rinsed, mashed
1/2 teaspoon sugar
2 tablespoons shaosing wine or 2 tablespoons dry sherry
1 tablespoon thick soy sauce
3 tablespoons clear stock or 3 tablespoons water
1 teaspoon cornstarch, dissolved in
1 tablespoon water
sesame oil (optional)
hot steamed rice

1
Leave the clams in water with a little salt until ready to use. Scrub the shells very thoroughly.
2
Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic, ginger and white spring onion. Stir and let them sizzle for a few moments to release their aroma. Add the mashed black beans and stir to mix. Tip in the clams. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-45 seconds. Splash in the wine and sherry around the side of the wok, continuing to turn and stir. When the sizzling dies down, add the soy sauce, sugar and stock or water. Bring to the boil, cover, lower the heat to medium and cook for about eight minutes.
3
Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm. Stir and turn the remainder a few times and cook, covered, for another four to five minutes so that they will open. Transfer the rest to the serving platter, leaving the sauce in the wok. Discard any clams that do not open.
4
Lower the heat, add the well-stirred cornstarch to the sauce, stirring as it thickens. Tip in the green spring onion. Scoop the sauce on to the clams and serve immediately. Sesame oil may be sprinkled on, if desired.
5
Serve over hot, steamed rice.

290

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 14 ingredients. The key ingredients include: 24 clams, about 1 . 4kg (3 lbs, approximately), 3 tablespoons peanut oil or 3 tablespoons corn oil, 4 -5 garlic cloves, peeled and finely chopped, 1 cm fresh gingerroot, peeled and finely chopped, and more.

Yes, Stir-Fried Clams In 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.

Stir-Fried Clams In Black Bean Sauce

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