Stir-fried Clams with Black Bean Sauce and Chili

Ingredients

Instructions

1. 1

   Soak fresh clams in salted water for at least 30 minutes (or longer, up to 2 hours) to allow them to expel sand. Drain and rinse thoroughly.

2. 2

   In a small bowl, combine oyster sauce, light soy sauce, sugar, and white pepper. Mix well. In another small bowl, prepare cornstarch slurry with cornstarch and water.

3. 3

   Heat cooking oil in a wok or large pan over high heat until shimmering.

4. 4

   Add fermented black beans, minced garlic, sliced red chilies, and julienned ginger to the wok. Stir-fry until fragrant.

5. 5

   Add fresh clams to the wok and stir-fry quickly.

6. 6

   Pour in Shaoxing wine around the edges of the wok. Cover immediately.

7. 7

   Once most clams have opened, uncover and discard any unopened clams.

8. 8

   Pour in the prepared sauce mixture. Stir quickly to coat the clams.

9. 9

   Stir in the cornstarch slurry to thicken the sauce slightly.

10. 10

    Toss in the spring onions. Stir-fry briefly.

11. 11

    Transfer immediately to a serving dish and serve hot.