Clams in black bean sauce

2 lb/900 g small clams
1 tbsp canola oil
1 tsp finely chopped fresh ginger
1 tsp finely chopped garlic
1 tbsp fermented black beans, rinsed and coarsely chopped
2 tsp Chinese rice wine or dry sherry
1 tbsp finely chopped scallion
1 tsp salt (optional)


1. Wash the clams thoroughly, let soak in clean water until you are ready to use them.
2. Heat a wok over high heat for 30 seconds. Add the oil, swirl it around, and heat for 30 seconds. Add the ginger and garlic and stir-fry until fragrant. Add the black beans and cook for 1 minute.
3. Add the clams and rice wine and stir-fry over high heat for 2 minutes to combine all the ingredients, then cover and cook for 3 minutes. Add the scallion and salt, if using, and serve immediately.

Post a Comment