Skip to main content

Stir-Fry Clams With Black Bean Sauce

This is stir-fry Clams With Black Bean Sauce. They are sweet, slightly spicy from the Dou Ban Jian (chili bean paste) sauce and a little salty, from the fermented black beans.

Stir-Fry Clams With Black Bean Sauce


500 grams Manila Clams, cleaned
1 tsp Chopped Ginger
2 Cloves Garlic, chopped
1 Red Chili, chopped
1 Tbsp Fermented Black Beans, rinsed and chopped
3 Scallions, chopped or sliced
2 tsp Dou Ban Jian (Chili Bean Paste)
1 Tbsp Chinese Cooking Wine
2 tsp Oyster Sauce
1 tsp Sugar
¼ tsp Corn Flour mixed with 1 Tbsp Water
1 ½ Tbsp Peanut Oil


Heat the wok over high heat. Add the peanut oil and fry the garlic and ginger until fragrant. Mix in some chopped scallions, fermented black beans, chili bean paste and stir until well combined.

Then add in the clams, and season with cooking wine, oyster sauce, and sugar. Give the mixture a good stir and cover the wok with a lid and cook until all the clams have opened. Thicken the sauce with corn flour mixture, stir, add the remainder scallions, and serve immediately.


Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.


I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W