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.
How To make Clams In Black Bean Sauce's Videos
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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Cantonese Style - Stir Fry Clams with Black Bean Sauce
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豉椒炒蜆 Stir-Fried Clams with Black Bean Sauce [by 點Cook Guide]
Stir Fried Clams - Cantonese-style with Garlic and Fermented Black Soybeans (豉汁炒花蛤)
Stir-fried clams can be found throughout China, and we've done a Cantonese variety with garlic and douchi (fermented black soybeans). Now we also wanted to show you guys a different sort of variety, so as I was saying in the video, check out sarcasmo57's spicy Hubei version here:
Detailed, written recipe for both ours and sarcasmo57's dish is over here on /r/cooking:
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ABOUT US ----------------------------------------------------------------------------------------- Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Stir-Fry Clams With Black Bean Sauce
This is stir-fry Clams With Black Bean Sauce. They are sweet, slightly spicy from the Dou Ban Jian (chili bean paste) sauce and a little salty, from the fermented black beans.
For printable recipe: or at
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.