Chinese•quick
Clam stir fry with black bean sauce
Clam stir fry with black bean sauce
- Prep time
- 5 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g clams
- 2 tbsp. cooking wine
- 2 tbsp. vegetable cooking oil
- 1/2 tbsp. light soy sauce
- 3 scallions (, cut into sections)
- 5 cloves garlic
- 1 thumb ginger
- 1.5 tbsp. fermented black beans
Instructions
- 1
Add clam in a large pot and add around 1 teaspoon of salt and ½ teaspoon of oil. Mix well and then add water to cover. Set aside and soak for at least 1 hour.
- 2
Rinse the clams several times with fresh water to remove any residual salt and attached grits and then drain.
- 3
Add around 2 tablespoons of Shaoxing wine. Cover the lid the let it cook for 3-5 minutes until all the shells are opened.
- 4
Drain the clams from the previous step.
- 5
Heat oil until hot and add garlic, black beans and ginger. Use slow fire to fry until aromatic.
- 6
Mix in clams and quickly fry.
- 7
Add a very small amount of light soy sauce around the wok edges. Place in scallions. Mix well and serve hot!