Shandong Style Stir-fried Clams With Black Bean Sauce
Shandong Style Stir-Fried Clams with Black Bean Sauce is a classic dish from Shandong Cuisine, known for its bold flavors and fresh seafood. This recipe combines tender clams with savory black bean sauce, creating a delicious and aromatic dish that pairs perfectly with steamed rice.
Ingredients
- 2 pounds fresh clams, scrubbed and cleaned
- 3 tablespoons fermented black beans, rinsed and mashed
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1/2 cup chicken broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
Instructions
- In a wok or large skillet, heat the vegetable oil over medium-high heat.
- Add the fermented black beans, garlic, ginger, and green onions. Stir-fry for 1 minute until fragrant.
- Add the clams and stir-fry for 2 minutes.
- Pour in the Shaoxing wine, sugar, and soy sauce. Stir well.
- Add the chicken broth and cover the wok. Cook for 5-7 minutes, or until the clams have opened.
- Uncover the wok and stir in the cornstarch mixture. Cook for another 1-2 minutes until the sauce thickens.
- Drizzle with sesame oil and toss to combine.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 18g
- Fat
- 12g
- Carbohydrates
- 20g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serve the Shandong Style Stir-Fried Clams with Black Bean Sauce hot, garnished with fresh cilantro and alongside steamed rice.
Tips & tricks
Make sure to discard any clams that do not open after cooking, as they may be unsafe to eat.
Cost
$15