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
- ΒΌ 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.