Clams In Black Bean Sauce
Clams in black bean sauce is a popular dish commonly served at Cantonese alley restaurants (Dai pai dong).This dish is pungent, salty, and savory, ready in just 20 minutes!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g clams
- 1 tsp salt
- 500 ml to 1 liter of water
- Water for blanching
- 10 g diced ginger
- 10 g chopped green onion
- 10 g chopped garlic
- 2 tbsp black bean sauce
- 20 g green bell peppers
- 20 g red bell peppers
- 20 g red onion
- Oil for sautéeing and stir-frying
Instructions
- 1
Soak the clams for 10 minutes or more with 1 tsp salt and enough water.
- 2
Then, blanch the clams until the shells open.
- 3
Once all the shells are open, rinse, drain, , and set aside.
- 4
Next, prepare a pan with oil.
- 5
When the oil is hot and ready, sauté 10g ginger, 10g green onion, and 10g garlic.
- 6
Afterward, add 2 tbsp black bean sauce.
- 7
Sauté the seasonings until aromatic.
- 8
Then, add the opened clams and stir-fry on high heat.
- 9
Add 20g green bell peppers, 20g red bell peppers, and 20g red onion.
- 10
Mix well until the sauce is spread evenly and the vegetables are soft.