Stir-fried Clams with Black Bean Sauce and Chili 豉椒炒花甲

A classic Cantonese stir-fry featuring fresh clams quickly cooked with fermented black beans, garlic, chili, and a savory sauce. The clams are tender and infused with a pungent, spicy, and umami-rich flavor.

Nutrition (per serving)

Ingredients

• 600g fresh clams
• 1.5 tbsp fermented black beans, rinsed and lightly crushed
• 3 cloves garlic, minced
• 1-2 red chilies, sliced (adjust to taste)
• 2 stalks spring onions, cut into 2-inch sections
• 3 slices ginger, julienned
• 1 tbsp Shaoxing wine
• 2 tbsp cooking oil
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 0.5 tsp sugar
• Pinch white pepper
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)

Steps

1. Soak fresh clams in salted water for at least 30 minutes (or longer, up to 2 hours) to allow them to expel sand. Drain and rinse thoroughly.
2. In a small bowl, combine oyster sauce, light soy sauce, sugar, and white pepper. Mix well. In another small bowl, prepare cornstarch slurry with cornstarch and water.
3. Heat cooking oil in a wok or large pan over high heat until shimmering.
4. Add fermented black beans, minced garlic, sliced red chilies, and julienned ginger to the wok. Stir-fry until fragrant.
5. Add fresh clams to the wok and stir-fry quickly.
6. Pour in Shaoxing wine around the edges of the wok. Cover immediately.
7. Once most clams have opened, uncover and discard any unopened clams.
8. Pour in the prepared sauce mixture. Stir quickly to coat the clams.
9. Stir in the cornstarch slurry to thicken the sauce slightly.
10. Toss in the spring onions. Stir-fry briefly.
11. Transfer immediately to a serving dish and serve hot.

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