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Hong Kong-Style Stir-Fried Razor Clams with Black Bean Sauce

Name: Hong Kong-Style Stir-Fried Razor Clams with Black Bean Sauce
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: Scottish razor clams; Onion; red chilli; Garlic; fermented black beans; ground bean sauce; Chicken Stock or Water; oyster sauce; light soy sauce; dark soy sauce; sugar; sesame oil; cornstarch; water; Cooking oil

groups2 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 6 minsscheduleTotal: 16 minsoutdoor_grillStir-frylocal_fire_departmentMedium

Allergens:warningShellfishwarningMolluscswarningSoywarningGluten

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

10 Steps Total

Preparation

00:00:44

Peel half an onion and slice it into strips
Smash 3 garlic cloves and mince finely

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Watch out

Keep fingers tucked in while slicing onions and smashing garlic to avoid knife slips.

Ingredients:Onion (0.5 piece)Garlic (3 clove)

Tools:chef knifecutting board

Preparation

00:00:56

Finely chop 1 red chilli and set aside

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Watch out

Do not touch the eyes after chopping chilli, otherwise the spicy juice will cause burning irritation.

Ingredients:red chilli (1 piece)

Tools:chef knife

Preparation

00:01:07

Rinse 1 tbsp fermented black beans with water and coarsely chop them

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Watch out

Make sure to rinse black beans first to remove excess salt, otherwise the dish will become overly salty.

Ingredients:fermented black beans (1 tbsp)

Tools:small bowl

Preparation

00:01:18

In a measuring cup, mix 50ml chicken stock, 1 tbsp oyster sauce, 1/2 tsp light soy sauce, 1/4 tsp dark soy sauce, 1/4 tsp sugar, and 1 tsp sesame oil
In a small dish, mix 3 tsp cornstarch with 3 tbsp water to make cornstarch slurry

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Watch out

Pre-mixing the sauce prevents rush during stir-frying, otherwise the clams will overcook and become rubbery.

Ingredients:Chicken Stock or Water (50 ml)oyster sauce (1 tbsp)light soy sauce (0.5 tsp)dark soy sauce (0.25 tsp)sugar (0.25 tsp)sesame oil (1 tsp)cornstarch (3 tsp)water (3 tbsp)

Tools:measuring pitcherspoon

Preparation

00:01:41

warningStay safe

Keep your hands at a safe distance when pouring boiling water to prevent steam or hot water burns.

Place 10 cleaned Scottish razor clams on a wire rack
Pour boiling hot water directly over the clam flesh until it shrinks and tightens
Immediately rinse with cold running water to stop cooking and drain

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Watch out

Rinse with cold water immediately after scalding, otherwise residual heat will overcook the clams.

Ingredients:Scottish razor clams (10 piece)

Tools:kettlewire cooling rack

Active Cooking

00:02:47

warningStay safe

Hot oil may splatter when ingredients are added; pour them carefully and keep distance.

Heat wok over medium heat with 1 tbsp oil until smoking
Add sliced onion, minced garlic, and black beans
Stir-fry for 2 minutes until light golden, then stir in 1 tsp ground bean sauce until fragrant

local_fire_departmentMedium heat, stir-fry about 2 minutes

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Watch out

Keep an eye on heat when stir-frying garlic, otherwise burnt garlic turns bitter.

Ingredients:Cooking oil (1 tbsp)OnionGarlicfermented black beansground bean sauce (1 tsp)

Tools:spatulawok

Active Cooking

00:03:13

Add chopped red chilli, stir-fry over medium heat for 30 seconds until chilli aroma is released

local_fire_departmentMedium heat, stir-fry about 30 seconds

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Watch out

Do not fry chilli for too long, otherwise harsh spicy fumes will cause coughing.

Ingredients:red chilli

Tools:wok

Active Cooking

00:03:23

Turn heat to medium-high
Add the blanched razor clams and stir-fry briskly for about 3 minutes until clams absorb aromatics

local_fire_departmentMedium-high heat, stir-fry about 3 minutes

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Watch out

Stir-fry gently with clams in shell to avoid cracking shells into small sharp fragments.

Ingredients:Scottish razor clams

Tools:spatulawok

Active Cooking

00:04:04

Pour in the pre-mixed seasoning sauce
Stir-fry and spoon the sauce continuously over the clam meat until reduced and flavor absorbed

local_fire_departmentMedium-high heat, fry until sauce slightly reduces

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Watch out

Spoon sauce over clams repeatedly while stir-frying, otherwise sauce pooled at the bottom will burn.

Ingredients:Chicken Stock or Wateroyster saucelight soy saucedark soy saucesugarsesame oil

Tools:spatulawok

Active Cooking

00:04:21

Push clams to the side of the wok
Re-stir the cornstarch slurry and pour about half of it into the sauce in the center to thicken
Stir-fry clams into the thickened glaze, turn off heat immediately, and plate to serve

local_fire_departmentMedium-high heat to thicken, then turn off heat immediately

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Watch out

Re-stir slurry before adding, pour gradually to prevent sauce from becoming overly thick and lumpy.

Ingredients:cornstarchwater

Tools:serving platewok