Clams in Black Bean Sauce

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

• 1 teaspoon (5 ml) cornstarch
• 2 tablespoons (30 ml) water
• 1 teaspoon (5 ml) sugar
• 2 teaspoons (10 ml) oyster sauce
• 2 teaspoons (10 ml) soy sauce
• 2 tablespoons (30 ml) Shaoxing wine
• 1 tablespoon (15 ml) sesame oil
• 2 tablespoons (30 ml) vegetable oil
• 2 teaspoons (10 ml) minced fresh ginger
• 1 tablespoon (15 ml) minced garlic
• 2 tablespoons (30 ml) chopped scallions
• 2 fresh red chilies, seeded and minced
• ¼ cup (60 ml) fermented black beans, rinsed and drained
• 2.2 lbs (1 kg) Manila clams, in shells
• Fresh chopped cilantro and sesame seeds, for garnish

Method:

In a small mixing bowl, whisk together water and corn starch, followed by sugar, oyster sauce, soy sauce, Shaoxing wine and sesame oil. Set aside.

Heat vegetable oil in a wok over medium-high heat.

Add ginger, garlic, scallions, and chilies to wok and cook for 2 minutes.

Add fermented black beans and toss.

Add cornstarch mixture and clams. Toss.

Bring to a simmer.

Cover and reduce heat to medium.

Cook for 5-6 minutes, tossing occasionally.

Once clams have all opened, remove lid and cook for 1 more minute.

Discard all clams that have not opened and that are broken.

Serve clams over rice, topped with sauce. Garnish with cilantro and sesame seeds.