Stir Fried Clams in Black Bean Sauce
A delicious and authentic sauces recipe for Stir Fried Clams in Black Bean Sauce, prepared with traditional seasonings and techniques.
Ingredients
- • 2 lbs manila clams
- • Salt (, for soaking the clams)
- • 2 tablespoons vegetable oil
- • 2 tablespoons Shaoxing Wine
- • 1 tablespoon Oyster Sauce
- • 2 shallots red onion (, thinly sliced)
- • 3 spring onions (or 1/2 red onion) (, sliced to 1” (2.5 cm) pieces, white and green parts separated)
- • 1 ” ginger (, julienned)
- • 1 1/2 tablespoon fermented black beans (, rinsed)
- • 2 fresno chillies (or other hot peppers, or 1/2 red pepper) (, seeds removed and minced (*Footnote 1))
- • Small handful Fresh Coriander (, chopped)
Preparation Steps
Place the clams in a large bowl. Add 8 cups cold tap water and 2 tablespoons of salt. Stir to mix well. Soak for 30 minutes to 1 hour before cooking. This process purges the clams of extra grit by mimicking the clams’ natural environment. Right before cooking, transfer the clams to a large colander to drain well.
Mix the Shaoxing wine and oyster sauce in a small bowl. Set aside.
Heat oil in a large pan or wok over medium-high heat until shimmering Add the shallot, spring onions whites, ginger and fermented black beans. Stir and cook for 1 minute, until fragrant.
Add the clams and pour the sauce over. Toss to cover the clams in the sauce and aromatics. Cover the pan, and cook until the clams start to open, 1 minute. Uncover the pan. Keep cooking until the clams fully open and the sauce has reduced, 4 to 5 minutes.
Add the spring onions greens, chilli pepper, and the fresh coriander. Mix again. Discard any clams that have not opened. Serve as an appetizer or main dish.