Recipe courtesy of Jill Novatt

Stir Fried Clams and Vegetables in Black Bean Sauce

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 appetizer portions
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2 tablespoons canola oil

2 tablespoons chopped ginger

1/2 cup julienne onions

2 tablespoons chopped garlic

1/2 cup fermented black beans, chopped

1 tablespoon Hoisin sauce

1/2 cup Chinese rice wine

1 1/2 cups chicken stock

2 teaspoons cornstarch

2 tablespoons water

4 dozen manila clams, cleaned

1 cup julienne red bell peppers

2 cups julienne snow peas

2 jalapenos, seeds and stem removed and julienned

4 scallions, sliced thin on the bias

2 tablespoons cilantro, for garnish


  1. 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.