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Hong Kong Dai Pai Dong Style Stir-Fried Clams in Black Bean Sauce

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 6 minsscheduleTotal: 16 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

9 Steps Total
01
Active Cooking
00:01:23
warningStay safe

Hot water may splash when pouring clams into boiling water, keep a safe distance to prevent scalding.

Bring about 1000ml of water to a rolling boil in a wok over high heat. Add 900g clams, keep the heat on high, and stir gently with a wooden spatula until most clam shells open up.

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Watch out

Do not turn off the heat while blanching, as high heat is required for clams to open up

discard any clams that remain tightly closed, otherwise they may be dead and full of mud or foul odors

Ingredients:water (1000 ml)clams (900 g)
Tools:wooden spatulawok
02
Active Cooking
00:02:37
warningStay safe

Steam is extremely hot when pouring out boiling water from the wok; take caution to prevent burns.

Pour clams and hot water into a colander in the sink. Rinse thoroughly under cold tap water while shaking the colander to wash away residual sand. Discard unopened clams and shake forcefully to drain completely.

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Watch out

Clams must be drained thoroughly before stir-frying, otherwise excess water will lower the oil temperature and ruin the wok fragrance.

Ingredients:clams
Tools:slotted strainer
03
Preparation
00:04:02

In a small bowl, combine 1 tbsp minced garlic paste, 1 tbsp preserved black bean sauce, 1 tsp sugar, and 0.5 tsp abalone sauce. In a separate bowl, mix 1 tsp cornstarch with 2 tbsp water to form a slurry. Finely chop 2 red chilis.

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Watch out

Avoid touching eyes or face after chopping chilis

wash hands thoroughly immediately after

Ingredients:minced garlic paste (1 tbsp)preserved black bean sauce (1 tbsp)sugar (1 tsp)abalone sauce (0.5 tsp)cornstarch (1 tsp)water (30 ml)red chili (2 piece)
Tools:chef's knifebowl
04
Active Cooking
00:05:39

Heat the wok over high heat until very hot, add 1 tbsp cooking oil. Add the drained 900g clams into the wok and stir-fry rapidly over high heat for about 45 seconds until evenly heated.

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Watch out

Residual moisture on clams may cause oil to splatter when added to hot oil

pour clams in smoothly to minimize splashing

Ingredients:Cooking oil (1 tbsp)clams
Tools:wooden spatulawok
05
Active Cooking
00:06:35

Pour the prepared garlic black bean sauce mixture into the wok. Stir-fry rapidly over high heat to coat all clams. Add 50ml of water and toss briefly.

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Watch out

The sauce contains sugar which scorches easily

stir continuously without stopping after adding the sauce

Ingredients:preserved black bean sauceminced garlic pastesugarabalone saucewater (50 ml)
Tools:wok
06
Active Cooking
00:07:19

Cover the wok with a lid and steam over high heat for 1 minute to ensure all clams are cooked through completely.

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Watch out

Keep the steaming time to strictly 1 minute

over-steaming will shrink the clam meat and make it tough and rubbery

Tools:pot lid
07
Active Cooking
00:07:24

Uncover the wok. Re-stir the cornstarch slurry and drizzle it in little by little while stir-frying quickly. If sauce is too thick, add about 15ml of water until glossy sauce coats the clams.

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Watch out

Stir the cornstarch slurry again before adding, and pour it in small batches to prevent the sauce from becoming clumpy or overly thick.

Ingredients:cornstarchwater (15 ml)
Tools:wok
08
Active Cooking
00:08:22

Add the 2 diced red chilis and 1 tsp chili oil into the wok. Toss rapidly over high heat for about 20 seconds to infuse the chili flavor into the sauce.

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Watch out

Chili oil in a very hot wok releases pungent fumes

keep the area well-ventilated to avoid coughing

Ingredients:red chilichili oil (1 tsp)
Tools:wok
09
Active Cooking
00:08:53
warningStay safe

Use oven mitts or heat-resistant cloth when moving the hot heavy wok to prevent burns.

Turn off the heat. Pour the hot stir-fried clams together with the rich sauce onto a serving platter and serve immediately.

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Watch out

The wok is heavy and very hot

hold the handle securely with heat protection when pouring

Tools:serving plate

groceryAll Ingredients

clams900 g
red chili2 piece
preserved black bean sauce1 tbsp
minced garlic paste1 tbsp
sugar1 tsp
abalone sauce0.5 tsp
cornstarch1 tsp
Cooking oil1 tbsp
chili oil1 tsp
water1100 ml

blenderAll Tools Needed

wooden spatulawokslotted strainerchef's knifebowlpot lidserving plate