Wineshark Cooking Class - Stir-fried Clams in Black Bean Sauce 豉汁炒蜆

Ingredients (for 4):

• Clams - 600 g
• Garlic - 4 cloves
• Black beans - 1 tbsp
• Red chili - 2
• Spring onion - 2 sprigs
• Ginger - 3 slices
• Chinese yellow wine - 1 tbsp
• Soy sauce - 1 tbsp
• Seafood sauce - 1 tbsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Sesame oil - 1 tsp

Procedures:

1. Soak the clams in water for 2-3 hours to allow the clams to spit out the sand. Wash thoroughly and then drip dry.

2. Heat a pot of water to boiling, cook the clams until the water is boiling again. Remove the clams and discard those which do not open.

3. Peel the garlic and crush.

4. Wash the black beans and chop into smaller pieces.

5. Remove the seeds of the red chili and cut into thin strips.

6. Cut the spring onion into sections.

7. Mix the seafood sauce, soy sauce, salt and sugar together.

8. Heat the pan with 2 tbsp of oil, then add the ginger, garlic and red chili to stir-fry.

9. Add in the black beans and clams, continue to stir-fry.

10. Spray the Chinese yellow wine, and then add the sauce and stir-fry well. Sprinkle with spring onion, and then serve.