Stir Fried Clams In Black Bean Sauce Recipes

STIR-FRIED CLAMS IN BLACK BEAN SAUCE

Steps:

• Before you do anything, make sure that your clams are washed thoroughly. There's nothing more unpleasant than finding sand in your food. When your ingredients have been prepared and you're 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 didn't open. Now taste the sauce. If it's 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.

CHINESE STIR-FRY SHRIMP IN BLACK BEAN SAUCE

Steps:

• Gather the ingredients.
• Rinse the shrimp and pat dry.
• Place the shrimp in a bowl and stir in the marinade ingredients. Marinate the shrimp for 15 minutes.
• In a small bowl, combine the sauce ingredients and set aside. In a separate small bowl, stir the 1 tablespoon of cornstarch into the 2 tablespoons of water and set aside.
• Heat the wok or pan and add oil for frying. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
• Add the shrimp. Stir-fry briefly, then push to the sides and add the red bell pepper . Stir-fry for about a minute, adding a bit of water, broth, rice wine, or dry sherry if it begins to dry out.
• Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch and water mixture a quick re-stir and add into the sauce, stirring to thicken.
• Stir to mix the sauce with the shrimp and vegetables and then stir in the scallions. Serve hot over rice.

STIR-FRIED CLAMS IN BLACK BEAN SAUCE

Steps:

• Leave the clams in water with a little salt until ready to use. Scrub the shells very thoroughly.
• Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic, ginger and white spring onion. Stir and let them sizzle for a few moments to release their aroma. Add the mashed black beans and stir to mix. Tip in the clams. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-45 seconds. Splash in the wine and sherry around the side of the wok, continuing to turn and stir. When the sizzling dies down, add the soy sauce, sugar and stock or water. Bring to the boil, cover, lower the heat to medium and cook for about eight minutes.
• Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm. Stir and turn the remainder a few times and cook, covered, for another four to five minutes so that they will open. Transfer the rest to the serving platter, leaving the sauce in the wok. Discard any clams that do not open.
• Lower the heat, add the well-stirred cornstarch to the sauce, stirring as it thickens. Tip in the green spring onion. Scoop the sauce on to the clams and serve immediately. Sesame oil may be sprinkled on, if desired.
• Serve over hot, steamed rice.

MADAME CHU'S CLAMS IN BLACK BEAN SAUCE

Steps:

• Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
• Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
• Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
• Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.

CLAMS WITH BLACK BEAN SAUCE

Steps:

• Check the clams by prodding any open clams gently with a knife. If they don't close, discard them. Trim, mash and finely chop the garlic clove. Peel and julienne a generous pinch of fresh ginger root.
• Heat a shallow pan (with a tight fitting lid) over medium high heat. Add the oil, garlic and ginger and cook until sizzling but not browned. Add the clams in a single layer, chicken stock and black beans, and cover and cook until the clams just open, about 5 minutes, stirring occasionally.
• While the clams are steaming, slice the herbs for the garnish. Check the clams and stir gently to ensure even cooking.
• Remove the clams to a serving bowl with a slotted spoon. Add the oyster sauce, sugar and black pepper to the cooking liquid and taste. Reduce if you desire a fuller flavored sauce. While boiling, whisk in the cornstarch mixture a little at a time until thickened to the desired consistency. Spoon the sauce over the cooked clams and serve with the basil, mint or scallion greens. Serve immediately.

STIR FRY GARLIC CLAMS 蒜炒啦啦

Steps:

• First briefly clean the clams under running water.
• In a large colander, add enough water and add at least 1 tablespoon of salt.
• Soak the clams for about 2 hours.
• Remove the clams from the used container of water.
• Then rinse them under running water to remove any mud trapped inside the shells. Replace with fresh container of water and continue to soak the clams for another 20 minutes. Repeat this process for at least 3 times to ensure the clams are thoroughly cleaned.
• Then use a brush to clean off any sand or dirt on the exteriors of the clams. Wash and clean the clams for the last time.
• And we're done cleaning the clams!
• Next, prepare all the ingredients needed to stir-fry the clams.
• Heat up cooking oil in wok.
• Then add in chopped garlic, ginger and red chili. Stir fry over medium heat until fragrant and the garlic turns slightly golden brown.
• Quickly add in the cleaned and well drained clams.
• Stir fry until the shells of the clams turn orange in colour. Pick out the clams that don't open and discard them.
• Then add in oyster sauce and toss the clams for about 1 minute until the sauce is well mixed into the clam.
• Lastly add in the chinese cooking wine and stir fry until all the ingredients are well combined.
• Just before dishing out, mix in the cut spring onion.
• Serve immediately with rice.

STIR FRIED CLAMS AND VEGETABLES IN BLACK BEAN SAUCE

Steps:

• Heat a wok over high heat. Add the canola oil. Add the ginger and onions and saute until translucent, about 3 to 4 minutes. Add the garlic and the fermented black beans and cook for another 1 minute. Add the hoisin sauce, rice wine and chicken stock. Bring to a simmer and let cook for 5 minutes for flavors to combine. Combine the cornstarch and water to make a slurry. Whisk the slurry into the mixture and let simmer for 3 minutes. Add the clams and cover. Cook, covered, for 3 minutes, or until the clams begin to open. Remove the cover and add the bell peppers, snow peas and jalapenos. Toss the mixture together until all of the clams open. Remove from heat and garnish with scallions and cilantro. Discard any unopened clams.

STIR-FRIED CLAMS WITH BLACK BEAN SAUCE

Steps:

• Use a stiff brush to scrub the clam shells under running water to remove all traces of sand. Rinse the black beans in a strainer and soak them in the wine.
• Place a wok or heavy skillet over high heat. A minute later, add the oil and reduce the heat to medium-high. When the oil shimmers, add the garlic and ginger. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
• Reduce the heat to low. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds. Drizzle with the sesame oil and serve, with the sauce, over white rice.
• Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
• Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.