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Stir-Fried Clams in Black Bean and Chili Sauce

Name: Stir-Fried Clams in Black Bean and Chili Sauce
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: clams; Salt; water; Cooking oil; minced garlic; minced shallot; red chili; dried tangerine peel; fermented black beans; chili bean paste (doubanjiang); scallion; rice wine; Fried garlic granules; oyster sauce; sugar; broth concentrate; dark soy sauce; Superior stock; cornstarch slurry

groups2 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 10 minsscheduleTotal: 130 minsoutdoor_grillStir-frylocal_fire_departmentMedium

Allergens:warningMolluscswarningShellfishwarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

schedulePrepare in advance

circleClams need to be soaked in saltwater 2 hours in advance to purge sand2h

Preparation

Place 600g clams into a bowl with water, add 15g salt to form saltwater, and soak for 2 hours to purge sand and impurities.

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Watch out

Salt concentration must be correct

too much or too little salt will prevent clams from purging sand or kill them

Ingredients:clams (600 g)Salt (15 g)water (1000 ml)

Tools:mixing bowl

Active Cooking

00:00:42

warningStay safe

Lower clams gently close to the hot water to prevent scalding splashes.

Bring 1000ml water to a rolling boil in a wok over high heat. Add the 600g soaked clams and blanch until the shells just open up, then immediately drain and set aside.

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Watch out

Scoop out clams as soon as they open

overcooking will make the clam meat tough and rubbery

Ingredients:waterclams

Tools:wokstrainer

Active Cooking

00:01:10

Heat 30ml oil in the wok, add 15g minced garlic, 15g minced shallots, 15g diced red chili, and 5g tangerine peel over medium heat until fragrant. Add 11.25g doubanjiang and 7.5g black beans, stir-frying until aromatic oil forms, then toss in 30g scallion sections.

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Watch out

Do not stir-fry aromatics and black beans over excessive heat, otherwise the sauce will burn and turn bitter.

Ingredients:Cooking oil (30 ml)minced garlic (15 g)minced shallot (15 g)red chili (15 g)dried tangerine peel (5 g)chili bean paste (doubanjiang) (11.25 g)fermented black beans (7.5 g)scallion (30 g)

Tools:wok spatulawok

Active Cooking

00:01:41

warningStay safe

Splashing wine into high heat may trigger flames; keep hands away from the wok rim to avoid steam or flame burns.

Return the drained clams to the wok over high heat, splash 15ml rice wine along the wok edge while toss-frying quickly, then add 15g crispy fried garlic and toss evenly.

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Watch out

Work quickly when tossing clams over high heat

prolonged stir-frying will detach the meat from the shells

Ingredients:clamsrice wine (15 ml)Fried garlic granules (15 g)

Tools:wok

Active Cooking

00:01:57

Add 7.5ml oyster sauce, 5g sugar, 2.5g broth concentrate, and 2.5ml dark soy sauce, then pour in 60ml superior stock. Stir-fry rapidly over high heat until the sauce boils and coats the clams.

local_fire_departmenthigh heat

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Watch out

Add seasonings and stock promptly

delay will dry out the sauce and overcook the clams

Ingredients:oyster sauce (7.5 ml)sugar (5 g)broth concentrate (2.5 g)dark soy sauce (2.5 ml)Superior stock (60 ml)

Tools:wok

Active Cooking

00:02:34

Pour in 30ml cornstarch slurry along the edge of the wok, stir-fry continuously over high heat until the sauce thickens and glossy glaze clings tightly to the clams, then turn off the heat.

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Watch out

Stir rapidly while adding slurry, otherwise the sauce will clump unevenly instead of coating the clams.

Ingredients:cornstarch slurry (30 ml)

Tools:wok

Active Cooking

00:02:44

Gently scoop out the cooked black bean clams with a spatula and transfer onto a shallow round serving plate to serve.

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Watch out

Scoop gently when plating to prevent knocking the tender clam meat off their shells.

Tools:serving plate

groceryAll Ingredients

clams600 g

Salt15 g

water1000 ml

Cooking oil30 ml

minced garlic15 g

minced shallot15 g

red chili15 g

dried tangerine peel5 g

fermented black beans7.5 g

chili bean paste (doubanjiang)11.25 g

scallion30 g

rice wine15 ml

Fried garlic granules15 g

oyster sauce7.5 ml

sugar5 g

broth concentrate2.5 g

dark soy sauce2.5 ml

Superior stock60 ml

cornstarch slurry30 ml

blenderAll Tools Needed

mixing bowlwokstrainerwok spatulaserving plate

skilletInstruction

groceryAll Ingredients

blenderAll Tools Needed

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