A wok is the best pan for stir-frying as it spreads heat evenly. And with its large mouth, it does a fantastic job of catching tossed food! For a step-by-step guide, see How to Stir-fry here Serves 2 Prep Time 15 minutes Cooking Time 5 to 10 minutes
2 tablespoons peanut oil 1 tablespoon garlic, minced 1/2 medium onion, sliced 1 small piece of ginger, julienned 2 tablespoons black beans 1 tablespoon chili garlic sauce 1 tablespoon oyster sauce 400 grams clams, blanched and deshelled 1/2 teaspoon sesame oil 1 tablespoon cornstarch diluted in 1/4 cup water salt and pepper to taste
1 Sauté garlic, onion, and ginger in oil. Add black beans, chili garlic sauce, and oyster sauce. Add clams. 2 Drizzle sesame oil and cornstarch with water. Season with salt and pepper. Let it boil for a couple of minutes. Serve hot.
Photography by David Hanson | Recipe by Pauline Lagdameo of International School for Culinary Arts and Hotel Mana
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