Stir-fried Clams in Black Bean Sauce is a traditional Hong Kong recipe for a classic dish of clams in a spiced black bean sauce base. The full recipe is presented here and I hope you enjoy this classic Hong Kong version of: Stir-fried Clams in Black Bean Sauce.
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This is a classic Cantonese recipe originating from Hong Kong.
Ingredients:
24 fresh clams
3 tbsp groundnut oil
5 garlic cloves, peeled and finely chopped
1 cm length of fresh ginger, peeled and finely chopped
5 spring onions, cut into 2cm lengths (separate the white and green parts)
1 1/2 tbsp fermented black beans, rinsed and mashed
1/2 tsp sugar
2 tbsp rice wine (or dry sherry)
1 tbsp thick soy sauce
3 tbsp stock or water
1 tsp cornflour (cornstarch) mixed to a slurry in 2 tbsp water
sesame oil, to taste
Method:
Place the clams in a bowl of lightly-salted water until ready to cook then scrub the shells thoroughly.
Heat a wok over high heat until smoking then add the groundnut oil and swirl it around the wok. Add the garlic, ginger and the white parts of the spring onions. Stir-fry for a few minutes then add the mashed black beans. Stir to combine then add the clams (discard any that are not open). Using a wok scoop (or metal spatula), did this to the base of the ingredients and turn and toss them for about 40 seconds.
Now sprinkle over the rice wine, whilst continuing to turn and toss the mixture. As soon as the sizzling dies down, add the soy sauce, sugar and stock (or water). Bring the mixture to a boil, cover the wok and lower the heat to medium.
Continue cooking for about eight minutes, then using a pair of chopsticks remove the clams and set aside to keep warm. Stir the remaining ingredients in the wok then reduce the heat and add the spring onion greens and the cornflour slurry. Arrange the clams on a serving dish and spoon over the sauce.
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