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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.
ð§ ææ
- 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)
ðšâð³ äœãæ¹
- 1
Soak the clams in saltwater (2.5 tbsp salt to 1L water) for 2-3 hours to remove sand. Rinse thoroughly.
ð¡ ããã®ã³ã: 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.
ð¡ ããã®ã³ã: 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.
ð¡ ããã®ã³ã
- âDo not overcook the clams, as they can become tough and rubbery.
- âEnsure clams are thoroughly purged of sand to avoid a gritty texture.
- âAdjust chili to your preferred level of spice.
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- Add a splash of chili oil for extra heat and flavor.
- Substitute mussels for clams.