Stir Fried Clams

24 Cleaned Clams
Small Piece of Ginger (35g)
4 Cloves of Garlic (15g)
Two Fresh Red Chilis (25g)
3 Tbsp Black Bean Sauce
1 Tbsp Oyster Sauce
1 Tbsp Dark Soy Sauce
3 Tbsp Peanut Oil
1 Tsp Cornstarch
0.25 Tsp White Pepper
Small Bunch of Cilantro (15g)
2 Scallions (25g)

Peel and mince garlic and ginger.
Slice diagonally the chiles and scallions.
Roughly chop up the cilantro.

Put the clams in a pot/wok of boiling water so that they are just covered.
After 4-5 minutes, remove and set aside clams that have opened up.
Discard the closed ones.
Reserve one cup of the cooking water.
Mix reserved water with soy sauce, cornstarch, and oyster sauce.

Heat a clean wok over high heat for one minute.
Add in peanut oil and stir to coat.
Add ginger, clack beans, garlic, and chiles.
Stir fry for one minute.

Add the clams into the wok.
Add the reserved sauce mixture into the wok.
Stir fry until the clams are evenly coated.
2-3 minutes.

Turn off heat.
Add white pepper to taste.
Springkle in scallions and cilantro.
Transfer to a plate and serve immediately.



Stir-Fried Clams in Black Bean Sauce

Printable Recipe
  1. Wash and scrub the clams thoroughly with a brush to remove any sand and grit.
  2. Peel and mince the garlic and ginger. Cut the chilies and scallions into fine diagonal slices. Roughly chop up the cilantro
  3. Boil 3 cups of water in a pot or wok. Place the clams in the water so that they are completely submerged. Cook for 4-5 minutes.
  4. Remove the clams from the water. Discard any that have not opened. Reserve one cup of the clam water for later use. Mix the water with the dark soy, oyster sauce, and cornstarch.
  5. Heat a clean wok over high heat for one minute. Add in peanut oil and stir to coat. Add the ginger, garlic, black beans, and chilies. Stir-fry for one minute or until fragrant.
  6. Add the clams into the wok. Add the reserved sauce mixture into the wok and stir fry until clams are evenly coated. 2-3 minutes.
  7. Turn off heat. Sprinkle on white pepper to taste. Add the scallions and cilantro and stir briefly. Transfer the clams to a plate.
  8. Serve immediately.

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