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Hong Kong Stir-fried Clams with Black Bean Sauce
A classic Cantonese stir-fry featuring fresh clams cooked in a savory sauce of fermented black beans, garlic, ginger, and chili. This dish is known for its intense aroma and is often enjoyed as a bar snack or with a hearty bowl of rice.
🧂 Ingrédients
- 1 kg Clams(soaked in salted water for 2-3 hours to purge sand, then rinsed thoroughly)
- 1 tbsp Fermented black soybeans (douchi)(rinsed, drained, and lightly crushed)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(shredded)
- 2 tsp Shallots(minced)
- 3-4 stalks Spring onions(cut into sections, whites and greens separated)
- 1 Red chili(chopped, optional for heat)
- 1 tbsp Rice wine (Shaoxing)
- 2 tsp Oyster sauce
- 1 tsp Light soy sauce
- 0.5 tsp Dark soy sauce
- 0.5 tsp Sugar
- 120 ml Water
- 1 tsp Cornstarch(mixed with 2 tbsp water for thickening)
- 2 tbsp Oil(for stir-frying)
- 2.5 tbsp Salt(for soaking clams)
👨🍳 Instructions
- 1
Soak the clams in saltwater (2.5 tbsp salt to 1L water) for 2-3 hours to remove sand. Rinse thoroughly.
💡 Conseils de pro: Alternatively, briefly blanch clams in boiling water until they just start to open, then drain and rinse with cold water. - 2
Prepare the sauce base: In a wok or large skillet, heat oil over medium-high heat. Add minced shallots, garlic, shredded ginger, and the white parts of the spring onions. Stir-fry until fragrant.
- 3
Add the crushed fermented black beans and chopped red chili (if using). Stir-fry for another minute until aromatic.
- 4
Add the drained clams to the wok. Increase heat to high and stir-fry quickly until the clams begin to open.
- 5
Pour the rice wine around the edge of the wok. Add the oyster sauce, light soy sauce, dark soy sauce, sugar, and 120ml of water. Stir well to combine.
💡 Conseils de pro: Ensure all clams are coated in the sauce. - 6
Add the green parts of the spring onions. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Cook for another minute.
- 7
Serve immediately, garnished with fresh cilantro if desired.
💡 Conseils de pro
- ✓Do not overcook the clams, as they can become tough and rubbery.
- ✓Ensure clams are thoroughly purged of sand to avoid a gritty texture.
- ✓Adjust chili to your preferred level of spice.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a splash of chili oil for extra heat and flavor.
- Substitute mussels for clams.