2 1/2 lb Clams 2/3 c Chicken broth 2 tb Black Bean Sauce 1 tb Sherry 1 t Cornstarch 2 ts Szechwan Chili Sauce 1 tb Vegetable oil 1 Scallions - minced 2 ts Ginger root - minced Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.
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How to Make Cantonese Clams in Black Bean Sauce, CiCi Li - Asian Home Cooking Recipes
We are going to make a homey Cantonese dish, stir fry clams in black beans sauce. My Shifu taught me this recipe before, and it looked like this. Then I tried it a couple more times at home, and it looked like this. Can you tell what’s different? Ok, let’s take a look at our ingredients now and I’ll explain why later.
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Stir-fry Clams with homemade black bean sauce
This Clams with black bean sauce using readily available ingredients. Use fresh clams and make sure to rinse your fermented black beans. Taste your sauce and adjust accordingly to your taste. Gotta use the clam juice.
Clams With Black Bean Sauce | Homemade Lobsters Recipe
Another yummy seafood dishes today. Welcomed back everyone! One of my fan requested a Clams with black bean sauce recipe. I also tried a stir fried lobsters with black bean sauce as well. It turned out great. The black bean paste really brought out an amazing flavor to the dishes. Hope you can try this recipe at home with your family.
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Clam with Black Bean Sauce (豉汁炒蜆）
Ingredients of Garlic Clam with Black Bean Sauce“ (豉汁炒蜆） (FOR 4 SERVING):
1 1/2 lb of Manila Clam 2 tbsp of Black bean garlic sauce ( ) 1 tsp of minced garlic 1/2 tsp of sugar 1 cup of water 1 tbsp of cornstarch mixed with 1/2 cup of water 1 tbsp of basil, coarsely chopped
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