Hong Kong Recipe : Stir-fried Razor Clams with Black Bean Sauce

black bean sauce

🥗Healthier: homemade black bean paste

💰Cheaper: soy sauce

Homemade paste can reduce sodium and cost.

razor clams

🥗Healthier: mussels

💰Cheaper: clams

Mussels are often more affordable and nutritious.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a common thickening agent.

Soak razor clams in water for 30 minutes to purge sand.

Rinse clams thoroughly under cold water and set aside.

Heat vegetable oil in a wok over high heat until shimmering.

Add minced garlic and ginger, stir-frying until fragrant, about 30 seconds.

Add sliced red bell pepper and stir-fry for 2-3 minutes until tender.

Add the razor clams to the wok and stir-fry for 2-3 minutes until they begin to open.

Stir in black bean sauce, soy sauce, and sugar, mixing well.

Add cornstarch mixed with water to thicken the sauce, stirring continuously.

Cook for an additional 1-2 minutes until the sauce coats the clams.

Add sliced green onions and drizzle with sesame oil before serving.

Season with salt, black pepper, and chili flakes to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens