Stir-fried Clams with Black Beans Recipe

A wok is the best pan for stir-frying as it spreads heat evenly. And its large mouth does a fantastic job of catching tossed food!


May 2008 | By
Stir-fried Clams with Black Beans Recipe
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at a glance Main Ingredient

Fish and Seafood

Type

Main Dishes

Preparation Time

00:00:00


Date Published

May 2008

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 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.

 

Drizzle sesame oil and cornstarch with water.  Season with salt and pepper. Let it boil for a couple of minutes. Serve hot.

 

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