Stir-Fried Clams in Black Bean Sauce

• Gluten free

• Seafood

  • 1 1/2 lbs Clams, fresh

• Produce

  • 3 tbsp Cilantro
  • 1 tbsp Fermented black beans
  • 3 cloves Garlic
  • 4 slices Ginger
  • 1 Long green pepper
  • 1 Scallion

• Condiments

  • 1 tsp Soy sauce

• Baking & Spices

  • 1 Long red pepper
  • 1/8 tsp Pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 2 tbsp Cornstarch and 2 tablespoons water

Found on thewoksoflife.com

Description

Ingredients

• 1½ pounds fresh clams, scrubbled/washed thoroughly
• 2 tablespoons oil
• 4 slices ginger
• 3 cloves garlic, thinly sliced
• 1 scallion, cut into 2-inch pieces
• 1 long green pepper, sliced (you can seed the peppers if you like)
• 1 long red pepper, sliced
• 1 tablespoon fermented black beans, rinsed and drained
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• ⅛ teaspoon pepper
• 1 teaspoon soy sauce (optional)
• 2 tablespoons cornstarch and 2 tablespoons water, mixed into a slurry
• 3 tablespoons chopped cilantro

Directions

• Before you do anything, make sure that your clams are washed thoroughly. Theres nothing more unpleasant than finding sand in your food. When your ingredients have been prepared and youre ready to cook, heat the oil in your wok over high heat. Add the ginger and allow it to caramelize (about 20 seconds), taking care not to burn it.
• Next, add the garlic, scallion, peppers and fermented black beans, and stir fry the mixture for about 10 seconds. Add the clams. Pour the Shaoxing wine around the perimeter of the wok, and immediately cover the wok. Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered. The time for the clams to cook and open up depends upon the size and type of the clams you are using and how hot you can get your stove. Once a good number of them have opened, remove the cover and give everything a stir.
• Stir in the sugar, sesame oil, pepper. Discard any of the clams that didnt open. Now taste the sauce. If its not salty enough, you can add a little bit of soy sauce. Once your satisfied with the flavor of the sauce, add about half of the corn starch slurry to the liquid in the wok and stir. Add more slurry if needed to further thicken the sauce.
• Stir in the chopped cilantro and gently stir the mixture so the sauce coats the clams.
• Serve immediately.