Stir-Fried Clams in Black Bean Sauce (Dou Chi Chao Xian)
Serves 4
Ingredients
Method
2 lb. Fresh Clams, Scrubbed And Rinsed
2 tbsp. Vegetable Oil
2 Garlic, Minced
1 tbsp. Fermented Black Beans, Rinsed And Drained
½ Red Bell Pepper, Sliced
½ Green Bell Pepper, Sliced
2 tbsp. Oyster Sauce
1 tbsp. Soy Sauce
½ cup Chicken Broth
1 tbsp. Cornstarch, Mixed With 1.0 Tbsp Water
In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and fermented black beans and stir-fry for 30 seconds, or until fragrant.
Add the clams to the wok and stir-fry for 3-4 minutes, or until the clams begin to open.
Add the red and green bell pepper slices, oyster sauce, soy sauce, and chicken broth to the wok. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, or until the clams are fully cooked and the peppers are tender.
Stir the cornstarch and water mixture into the sauce and cook until the sauce has thickened, about 1-2 minutes.
Serve the Stir-Fried Clams in Black Bean Sauce hot with steamed rice.