Dive into a culinary adventure with this vibrant and flavorful Stir-Fried Clams with Black Bean Sauce recipe. This classic Chinese dish offers a delightful balance of sweet, savory, and slightly spicy notes, showcasing the delicate sweetness of fresh clams perfectly complemented by the rich, umami depth of fermented black beans. Imagine succulent clams, glistening with a dark, glossy sauce, nestled amongst fragrant garlic and ginger – a truly irresistible combination. The salty brininess of the clams dances beautifully with the subtle sweetness of the sauce, creating a symphony of tastes in every bite.
This recipe is surprisingly easy to master, even for home cooks new to Chinese cuisine. Forget complicated techniques and lengthy preparation times; we’ll guide you through each step with clear instructions and helpful tips, ensuring a restaurant-quality meal in your own kitchen. Ready to embark on this delicious journey? Let's get started with the step-by-step process below!
Tools Needed
- Pan or Wok
Ingredients
- Clams
- Young ginger: 10 grams
- Spring onions: 2 stems
- Garlic: 4 cloves
- Big red chili: 2 pieces
- Black bean paste: 1 tablespoon
- Oyster sauce: 1/2 tablespoon
- Sugar: 1/2 teaspoon
- Cooking wine (or Koala juice): 2 tablespoons
- Dark soy sauce: 1 tablespoon
- Cornstarch
- Sesame oil: 1 tablespoon
- Oil
Step-by-Step Instructions
Step 1. Sauté Aromatics and Prepare Sauce
- Heat up your pan or wok. Add a little bit of oil.
- Add in 10 grams of julienned young ginger, and the stem of two halved spring onions. Stir-fry until fragrant.
- Add 4 cloves of chopped garlic and 2 thinly sliced pieces of big red chili (optional). Stir-fry briefly.
- Add 1 tablespoon of black bean paste and 1/2 tablespoon of oyster sauce. Mix well.
Step 2. Cook the Clams and Develop Flavor
- Add the clams, cover, and cook over medium heat for about 2 minutes.
- Add 1/2 teaspoon of sugar, 2 tablespoons of cooking wine (or Koala juice), and 1 tablespoon of dark soy sauce. Cover and steam for another minute.
Step 3. Thicken and Finish the Dish
- Add a cornstarch solution to thicken the sauce. Mix gently.
- Add the rest of the spring onions and 1 tablespoon of sesame oil. Mix well and taste, adjusting seasonings as needed.
Step 4. Serve
- Serve and enjoy!
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Don't add too much seasoning at once; you can always adjust later.
- Big red chilies are not very spicy, but you can omit them if you prefer.
Nutrition
- Calories: 250-350
- Fat: 10-15gg
- Carbs: 15-25gg
- Protein: 20-30gg
FAQs
1. Can I use frozen clams instead of fresh?
Yes, you can! Just make sure to thaw them completely and pat them dry before cooking to prevent excess moisture from steaming instead of stir-frying.
2. What if I don't have fermented black beans?
While fermented black beans add a signature flavor, you can substitute with a teaspoon of black bean paste or even a tablespoon of soy sauce for a saltier, less complex flavor profile.
3. How do I know if my clams are cooked?
Clams are cooked when their shells open. Discard any clams that remain closed after cooking.
This Stir-Fried Clams with Black Bean Sauce recipe is a testament to the simplicity and elegance of Chinese cooking. Enjoy this flavorful dish as a satisfying weeknight meal or a delightful addition to your next dinner party. So gather your ingredients and get ready to savor the delicious results!