Wineshark Home Cooking - Stir Fried Clams in Black Bean Sauce 豉椒炒蜆

Ingredients (for 4):

• Clams - 600g
• Garlic - 4 cloves
• Fermented black beans - 1 tbsp
• Red chili - 2
• Spring onion - 2
• Ginger - 3 slices
• Shaoxing wine - 1 tbsp
• Soy sauce - 1 tbsp
• Hoixin sauce - 1 tbsp
• Salt - 1/2 tsp
• Sugar - 1/2 tsp
• Sesame oil - 1 tsp

Procedures:

1. Soak the clams in salted water for 2 hours to spit out the sand. Then wash it clean and drip dry.

2. Cut the ginger into slices, smash the garlic.

3. Wash the fermented black beans and chop into smaller pieces.

4. Remove the seeds from the red chili and cut into thin strips.

5. Cut the spring onion into sections.

6. Mix hoixin sauce with soy sauce, salt and sugar. 

7. Heat up a pot of water, then put the clams in when the water is boiling. When the water re-boils again, turn off the heat and remove the clams, throw away those not open.

8. Heat the wok with 2 tbsp of oil at high heat, then add in the ginger, garlic and red chili to stir-fry until fragrant.

9. Add in the fermented black beans and clams, sprinkle with Shaoxing wine, and quickly stir-fry.

10. Add in the sauce and mix well, then pour in the tapioca starch mixture to thicken the sauce.

11. Add in the spring onion sections and stir well.

12. Turn off the heat and add sesame oil to stir well. Then serve.