Stir-Fried Clams in Black Bean Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
280 kcal
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Course
Main Course
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Cuisine
Chinese
Stir-Fried Clams in Black Bean Sauce
Description
This recipe starts by thoroughly cleaning fresh clams to remove sand, then stir-frying aromatics like ginger, garlic, scallions, and sliced bell peppers in high heat oil. Fermented black beans add a deep umami flavor, and Shaoxing wine is poured in to create steam that cooks the clams until they open. Sugar offsets the saltiness and bitterness while sesame oil, black pepper, and optional soy sauce add further depth. A cornstarch slurry is added to thicken the sauce around the opened clams. Fresh cilantro provides a bright finish.
As a quick-cooked seafood dish, it pairs well with steamed rice to soak up the flavorful black bean sauce and makes an appealing main or side dish for a Chinese-style meal.
Ingredients
- 1 1/2 pounds clams scrubbled/washed thoroughly, fresh
- 2 tablespoons neutral cooking oil generic cooking oil
- 4 lices ginger
- 3 cloves garlic (thinly sliced)
- 1 scallion (cut into 2-inch pieces)
- 1 green pepper sliced; you can de-seed if you like, long
- 1 red pepper sliced, long
- 1 tablespoon fermented black beans (rinsed and drained)
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/8 teaspoon black pepper
- 1 teaspoon soy sauce (optional)
- 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
- 3 tablespoons cilantro (chopped)
Instructions
- Before you do anything, make sure that your clams are washed thoroughly. There's nothing more unpleasant than finding sand in your food. When your ingredients have been prepared and you're ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.
- Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour the Shaoxing wine around the perimeter of the wok, and immediately cover the wok. Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.
- Stir in the sugar, sesame oil, pepper. Discard any of the clams that didn't open. Now taste the sauce. If it's not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce.
- Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams.
- Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 856mg | 36% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 37.5mg | 42% |
| Calcium | 28mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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