Stir-fried Clams with Black Bean Sauce and Chili豉椒炒花甲
A classic Cantonese stir-fry featuring fresh clams quickly cooked with fermented black beans, garlic, chili, and a savory sauce. The clams are tender and infused with a pungent, spicy, and umami-rich flavor.
01Ingredients
- 600g fresh clams
- 1.5 tbsp fermented black beans, rinsed and lightly crushed
- 3 cloves garlic, minced
- 1-2 red chilies, sliced (adjust to taste)
- 2 stalks spring onions, cut into 2-inch sections
- 3 slices ginger, julienned
- 1 tbsp Shaoxing wine
- 2 tbsp cooking oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 0.5 tsp sugar
- Pinch white pepper
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
Nutrition (per serving)158kcal
- Protein18.5g
- Carbs7.2g
- Fat5.8g
Fiber 0.4 gSodium 612 mg
02Steps
- Soak fresh clams in salted water for at least 30 minutes (or longer, up to 2 hours) to allow them to expel sand. Drain and rinse thoroughly.
- In a small bowl, combine oyster sauce, light soy sauce, sugar, and white pepper. Mix well. In another small bowl, prepare cornstarch slurry with cornstarch and water.
- Heat cooking oil in a wok or large pan over high heat until shimmering.
- Add fermented black beans, minced garlic, sliced red chilies, and julienned ginger to the wok. Stir-fry until fragrant.
- Add fresh clams to the wok and stir-fry quickly.
- Pour in Shaoxing wine around the edges of the wok. Cover immediately.
- Once most clams have opened, uncover and discard any unopened clams.
- Pour in the prepared sauce mixture. Stir quickly to coat the clams.
- Stir in the cornstarch slurry to thicken the sauce slightly.
- Toss in the spring onions. Stir-fry briefly.
- Transfer immediately to a serving dish and serve hot.
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