Stir-fried clams with black beans

Ingredients

• 1.2 kg Clams
• 2 tbsp Fermented black beans (douchi)
• 4 cloves Garlic
• 20 g Fresh ginger
• 3 pieces Scallion
• 1 piece Fresh red chili
• 1 tbsp Light soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp Neutral oil
• 1 pinch Sugar
• 2 sprigs Fresh cilantro
• to taste Salt

Method

1. Purge the clams in salted water until they have released their sand, then rinse thoroughly and drain.
2. Rinse the fermented black beans in clean water to remove excess salt, then lightly crush them with the flat side of a knife.
3. Thinly slice the garlic and ginger. Cut the scallion into pieces, separating the white and green parts. Thinly slice the red chili into rings.
4. Heat a wok over high heat until it smokes slightly, pour in the oil, and sauté the garlic, ginger, scallion whites, and chili until fragrant.
5. Add the crushed black beans and stir-fry briefly until fragrant.
6. Turn the heat to maximum, add the clams and Shaoxing wine, then immediately cover the wok.
7. Cook covered, shaking the wok occasionally, until the clams open.
8. Remove the lid, add the light soy sauce and a pinch of sugar, then stir-fry vigorously to coat the clams in the sauce.
9. Sprinkle with the scallion greens and fresh cilantro, give the wok one last toss, and serve immediately in a shallow bowl.

Nutrition

Per serving

Energy

546.1 kcal

Protein

79.15 g

Carbohydrate

18.79 g

Fat

13.72 g

Fibre

1.68 g

Calcium

27.82 mg

Iron

0.53 mg

Magnesium

15.31 mg