Before you do anything, make sure that your clams are washed thoroughly there's nothing worse than finding sand in your food.
Heat the oil in your wok over high heat.
Add the ginger, Onion, Garlic allow it to caramelize (about 30 seconds), taking care not to burn it.
Add, Sesame oil, sugar and fermented black beans and stir fry the mixture for about 20 seconds.
Add spring onions, red and green peppers, soy sauce and toss well in wok
Add the clams, Pour the wine, water round the perimeter of the wok, and immediately cover the wok.
Cook until the clams begin to open. At this point, the liquid in the wok should be boiling and generating steam when the wok is covered.
Add cornstarch slurry, half at a time and stir until the liquid thickens slightly, the time for the clams to cook and open up depends upon the size and type of clams you are using and how hot you can get your stove.
Once a most of them have opened, remove the cover and give everything a stir.
Remove any clams that didn’t open and discard.
Garnish with a sprinkling of coriander
Recipe By Bella Schisler (Hong Kong)
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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