Stir-Fry Savoury Clams With Black Bean Sauce

I like Savoury Clams cooked in Chinese style. This is a recipe for Stir-Fry Savoury Clams With Black Bean Sauce. The clams are sweet and a little salty, from the fermented black beans. It’s simply delicious with just some steamed rice. Try it!



Stir-Fry Savoury Clams With Black Bean Sauce


(Printable Recipe)

Ingredients



1 Kg Savoury Clams, soaked and scrubbed

2 Tbsp Peanut or Cooking Oil

1/4 inch Ginger, finely chopped

1 Tbsp Fermented Black Beans, rinsed and coarsely chopped

3 Scallions, cut into ½-inch segments

6 to 8 Thai Bird's Eye Chilies, chopped

1 Tbsp Oyster Sauce

1/4 Cup Water mixed with 1 tsp Corn Starch

Sea Salt to taste



Method



Heat the oil in a wok on high heat and cook the garlic and ginger until fragrant.

 Add the fermented black beans, chilies, and give it a quick stir and toss in the clams and oyster sauce. Cook briefly before adding the scallions.

Then mix in the water and cover the wok with a lid until all the clams are open. Season the clams with salt if necessary. Serve immediately.