Soak fresh clams in cold salted water for at least 30 minutes to purge sand, then drain thoroughly. Mince garlic, slice ginger, slice red chilies, cut spring onions into sections, and slice green bell pepper. Prepare the cornstarch slurry by mixing cornstarch with water.
Heat cooking oil in a wok or large frying pan over medium-high heat. Add minced garlic, ginger slices, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Then add sliced red chilies and stir-fry for another 15 seconds.
Add the drained clams to the wok. Pour in Shaoxing wine and cover immediately with a lid. Steam for 2-3 minutes, or until all the clam shells have opened. Discard any unopened clams.
Remove the lid. Add light soy sauce, oyster sauce, sugar, and white pepper powder. Stir well to combine. Add green bell pepper slices and spring onion sections. Stir-fry for 1 minute until vegetables are slightly tender-crisp.
Give the cornstarch slurry a quick stir, then pour it into the wok, stirring constantly until the sauce thickens to your desired consistency. Turn off the heat. Transfer the stir-fried clams to a serving plate and serve immediately.
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