Clams in Black Bean Sauce 🏮🌶 - Lunar New Year Recipes | RECIPE & COOK WITH ME

black bean sauce

🥗Healthier: homemade black bean sauce

💰Cheaper: fermented black beans

Homemade sauce can reduce sodium and additives.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are more affordable and convenient.

Chop 4 garlic cloves finely and set aside in a bowl.

Peel and dice 1 tablespoon of ginger into small pieces, then add to the bowl with garlic.

Slice 2 shallots into big chunks and add to the bowl with garlic and ginger.

Set aside 10 dried red chili peppers for smokiness.

Chop 1 green anaheim chili pepper and set aside.

Run 1 tablespoon of dried fermented black beans under cold water to clean and rehydrate them.

Mix 1 tablespoon of black bean paste, 1 tablespoon of oyster sauce, and 1 tablespoon of low-sodium soy sauce together to create the black bean sauce and set aside.

Soak local manila clams in salt water to purge sand, then wash thoroughly and inspect for any open clams to discard.

Heat avocado oil in a wok over high heat and add the shallots, cooking for about 30 seconds.

Add garlic and ginger to the wok and cook for another 30 seconds.

Add dried red chilies and green anaheim peppers to the wok and cook for another 30 seconds.

Add the black beans and then the clams to the wok.

Pour the black bean sauce over the clams and add 1/2 cup of shaoxing wine, tossing everything together with a spatula.

Cover the wok with a lid and steam until all clams are opened, about 5 minutes.

If any clams remain closed, discard them.

Mix cornstarch with water and add to the wok to thicken the sauce.

Remove from heat and serve the clams in a bowl, garnished with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens