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
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!