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.
Prepare a bowl of room temperature water, soak 2 lbs of clams in the water for at least 10 minutes to release sand and dirt inside, then wash them gently after soaking.
Watch out
Water must be at room temperature, otherwise hot water will kill the clams with their shells open.
First slice 0.3 oz of ginger, stack and cut into thin strips, then turn 90 degrees to mince into ginger paste; smash and peel 1.5 cloves of garlic and mince; remove stems from 1 chili pepper and dice; dice white part of 1.5 green onions; dice 0.75 oz red onion; dice 0.2 red bell pepper.
Watch out
Curl your fingers inward when cutting to secure the ingredients and prevent cutting your fingers.
In a bowl, add 1 tbsp oyster sauce, 2 tsp light soy sauce, 1 tsp dark soy sauce, 0.25 tsp white pepper, 1 tsp sugar, and 0.25 cup water, mix well until the sauce is smooth.
Watch out
Sugar and pepper must be completely dissolved, otherwise the flavor will be uneven during cooking.
In a bowl, add 2 tsp cornstarch and 2 tbsp water, stir well until completely dissolved into a milky white slurry.
Watch out
Cornstarch settles easily, must be stirred again before adding to the wok.
After 10 minutes of soaking, scoop the clams out of the water and transfer them to a strainer for later use.
Watch out
Handle gently when scooping, do not crash the shells hard to avoid cracking.
Be extremely careful when handling the wok with boiling water or handling boiling water, to avoid splashes causing severe burns.
Pour 8 cups of boiling water into the wok, turn heat to high until boiling, add 2 lbs of clams to blanch, stir gently, cook for about 1.5 to 2 minutes until clams open automatically and expel internal sand, then scoop them out.
local_fire_departmentHigh heat, about 2 minutesWatch out
Do not blanch too long, otherwise the clam meat will shrink, toughen, and fall out of the shells.
Be careful with finger placement when manually prying open hard-shelled clams with a knife to avoid the knife slipping and piercing.
Use your fingernail or a small knife to gently insert into the gap of unopened clams, twist and manually pry them open, discard if there is an odd odor.
Watch out
Control your force when prying clams with a knife, do not use excessive force to prevent slipping and cutting yourself.
Heat the wok on high until hot, add 2.33 tbsp cooking oil, turn to low heat and add minced garlic, ginger paste, and green onion whites, stir-fry for 15 to 20 seconds until aromatic.
local_fire_departmentLow heat, about 20 secondsWatch out
Keep heat low while sautéing aromatics, otherwise minced garlic and ginger will burn instantly and turn bitter.
Add 1.5 tbsp of fermented black bean sauce on low heat, stir-fry evenly to release the rich aroma of black beans.
local_fire_departmentLow heatWatch out
Do not add too much black bean sauce, otherwise the whole dish will become too salty.
Add 0.75 oz diced red onion and 0.2 diced red bell pepper, stir-fry over medium heat for about 30 seconds until fragrant.
local_fire_departmentMedium heat, about 30 secondsWatch out
Do not stir-fry vegetables on high heat, otherwise the sauce and vegetables will quickly burn.
Add 2 lbs of clams, mix gently so every clam is coated with sauce and aromatics.
local_fire_departmentMedium heatWatch out
Stir-fry gently, avoid excessive force that would knock the clam meat out of the shells.
Pour in the prepared sauce, turn heat to high until boiling; then slowly pour in appropriate cornstarch slurry while stirring, until the sauce thickens and coats well without being overly gloopy.
local_fire_departmentHigh heatWatch out
Do not pour all the slurry at once, add gradually while observing, otherwise it will become too thick like paste.
Must use oven mitts when moving the hot carbon steel wok just removed from heat, direct bare-hand contact will cause severe burns.
Turn off heat, add 1 tsp sesame oil and 1 tsp cooking oil, mix well then transfer clams to a serving plate, making sure to include every last drop of delicious sauce.
Watch out
Scrape the sauce clean from the bottom of the wok when plating, that is the most flavorful part of the dish.
Hong Kong Style Stir-Fried Crab with Ginger and Scallions
Cantonese Egg Gravy Cantonese Flat Rice Noodles (Wat Tan Hor)
Classic Cantonese Ginger and Scallion Crab
Five-Star Home-Style Typhoon Shelter Fried Crab
Cantonese Stir-Fried Oysters with Ginger and Scallions
Stir-Fried Crab with Ginger and Scallions