Hi everyone! Looks like it’s time for another recipe. Here’s the Chinese Stir Fried Clams in Black Bean Sauce I promised you in my last post. The pictures are different cause I actually made this dish again to try to perfect the recipe for all of you (wink). I hope you will enjoy this. It is one of my favorite dishes to order at a Chinese restaurant, but as all of you know, home cooked is always better.
Chinese Stir Fried Clams in Black Bean Sauce
Feeds 2-4 people
- 2 to 3 pounds clams
- 1/2 white onion (diced)
- 1/2 red bell pepper (diced)
- 1 stalk green onion (chopped)
- 2 -3 red chili peppers (chopped)
- 1 Tbsp garlic (chopped)
- 3 tsp black beans
- 1 knob ginger (diced)
- 3 tsp corn starch
- 2 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 tsp white sugar
- 2 Tbsp Chinese white cooking wine
Note: Ingredients in the picture above are double the ingredients listed in the ingredients list cause I stir fried 2 separate dishes of clams.
Soak clams in cold water for about 2 to 3 hours.
Optional: Chop up one red chili pepper and throw it into the water along with the clams. This helps to make the clams spit out dirt or sand.
Before cooking, give the clams a rinse and scrub.
Scoop out three teaspoons black beans and soak in water for 15 minutes to half an hour.
Drain out beans and mince.
Mix corn starch and 1/8 cup water in a bowl and set aside for later use.
Heat up cooking oil on high heat in a wok. Once oil is hot, dump in garlic and cook until they’re just starting to brown. Dump in onions and black beans, mix around for about a minute. Dump in clams and add Chinese white cooking wine. Give the clams a couple tosses to mix the ingredients and to make sure the ingredients do not burn at the bottom of the wok. Close lid for about five minutes to allow the clams to open up.
After 5 minutes, open lid, check if clams have started to open. Once clams start to open, add in sesame oil, diced red bell pepper, and red chili peppers. Toss the clams a couple of times, then close the lid again for two minutes.
After two minutes, pour in the corn starch and water mixture, green onions, and sugar. Give the clams a couple more tosses until all the clams have opened completely and are coated with the sauce. Plate and enjoy. This dish goes great with rice.
Tip: If there are any clams that did not open after the cooking process, discard them and do not eat them. It means those clams were probably dead to begin with.
Here are the other type of clams I cooked up.
I had never tried this type of clams before so I wanted to compare them to the other clams in the very first picture. The verdict? I prefer the first type of clams more as they seemed to have more meat. Notice that I did not add any salty ingredient to this dish as the clam juices released during the cooking process was plenty salty enough. The only thing I would change next time is probably using red onions instead of white to help sweeten up and balance out the dish a bit more. If you like clams, what’s your favorite way to eat them? Hope you enjoy this recipe, friends and family. Until next time .