Recipe courtesy of Jill Novatt
Recipe courtesy of Jill Novatt
Watch how to make this recipe.
Stir-Fried Clams and Vegetables in Black Bean Sauce
Getting reviews...
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 37 mg
- Sodium
- 1686 mg
Considered a symbol of prosperity, clams are often enjoyed at Lunar New Year. Here, they’re stir-fried with veggies in a mix of hoisin, ginger, garlic and fermented black beans, black soybeans that have been fermented in salt and bring salty, savory, slightly funky notes.
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 6 appetizer portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 280
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 23 g
- Cholesterol
- 37 mg
- Sodium
- 1686 mg
Ingredients
Directions
- Heat a wok over high heat. Add the canola oil. Add the ginger and onions and saute until translucent, about 3 to 4 minutes. Add the garlic and the fermented black beans and cook for another 1 minute. Add the hoisin sauce, rice wine and chicken stock. Bring to a simmer and let cook for 5 minutes for flavors to combine. Combine the cornstarch and water to make a slurry. Whisk the slurry into the mixture and let simmer for 3 minutes. Add the clams and cover. Cook, covered, for 3 minutes, or until the clams begin to open. Remove the cover and add the bell peppers, snow peas and jalapenos. Toss the mixture together until all of the clams open. Remove from heat and garnish with scallions and cilantro. Discard any unopened clams.
