Stir-Fry Clams With Black Bean Sauce

This is stir-fry Clams With Black Bean Sauce. They are sweet, slightly spicy from the Dou Ban Jian (chili bean paste) sauce and a little salty, from the fermented black beans.






Stir-Fry Clams With Black Bean Sauce

Ingredients

500 grams Manila Clams, cleaned
1 tsp Chopped Ginger
2 Cloves Garlic, chopped
1 Red Chili, chopped
1 Tbsp Fermented Black Beans, rinsed and chopped
3 Scallions, chopped or sliced
2 tsp Dou Ban Jian (Chili Bean Paste)
1 Tbsp Chinese Cooking Wine
2 tsp Oyster Sauce
1 tsp Sugar
¼ tsp Corn Flour mixed with 1 Tbsp Water
1 ½ Tbsp Peanut Oil

Method

Heat the wok over high heat. Add the peanut oil and fry the garlic and ginger until fragrant. Mix in some chopped scallions, fermented black beans, chili bean paste and stir until well combined.

Then add in the clams, and season with cooking wine, oyster sauce, and sugar. Give the mixture a good stir and cover the wok with a lid and cook until all the clams have opened. Thicken the sauce with corn flour mixture, stir, add the remainder scallions, and serve immediately.