Clams In Black Bean Sauce
Clams in black bean sauce is a popular dish commonly served at Cantonese alley restaurants (Dai pai dong).This dish is pungent, salty, and savory, ready in just 20 minutes!
Equipment
- Bowl for soaking
- Pot or pan for blanching and stir-frying
- Spatula
Ingredients
- 500 g clams
- 1 tsp salt
- 500 ml to 1 liter of water
- Water for blanching
- 10 g diced ginger
- 10 g chopped green onion
- 10 g chopped garlic
- 2 tbsp black bean sauce
- 20 g green bell peppers
- 20 g red bell peppers
- 20 g red onion
- Oil for sautéeing and stir-frying
Instructions
- Soak the clams for 10 minutes or more with 1 tsp salt and enough water.
- Then, blanch the clams until the shells open.
- Once all the shells are open, rinse, drain, , and set aside.
- Next, prepare a pan with oil.
- When the oil is hot and ready, sauté 10g ginger, 10g green onion, and 10g garlic.
- Afterward, add 2 tbsp black bean sauce.
- Sauté the seasonings until aromatic.
- Then, add the opened clams and stir-fry on high heat.
- Add 20g green bell peppers, 20g red bell peppers, and 20g red onion.
- Mix well until the sauce is spread evenly and the vegetables are soft.
Nutrition
Calories: 73kcalCarbohydrates: 9gProtein: 8gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 11mgSodium: 1188mgPotassium: 125mgFiber: 2gSugar: 3gVitamin A: 513IUVitamin C: 24mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!