Wok Clams with Fermented Black Beans, Ginger and Chili

What you need

• 1 kg (2 lb) Manila or littleneck clams, scrubbed
• 2 tbsp salt, for the soaking water
• 2 tbsp neutral oil
• 2 tbsp fermented black beans, rinsed and roughly chopped
• 4 cloves garlic, minced
• 2 cm (3/4 in) fresh ginger, peeled and cut into thin matchsticks
• 2 dried red chilies, such as chile de arbol, broken in half
• 3 tbsp Shaoxing wine
• 2 tbsp oyster sauce
• 1 tsp light soy sauce
• 1/2 tsp sugar
• 2 tsp cornstarch
• 3 scallions, cut into 3 cm (1 in) lengths

Method

Restated from the original video

1. 1

   Dissolve the salt in 1.5 l of cold water, add the clams and soak for 30 min so they spit out their sand.

2. 2

   Lift the clams out of the water and rinse them. Discard any with cracked shells, or open ones that do not close when tapped.

3. 3

   Rinse the black beans in a sieve for 10 seconds, then chop them roughly.

4. 4

   In a small bowl, stir the oyster sauce, soy sauce, sugar and cornstarch with 2 tbsp of water until smooth.

5. 5

   Heat a wok over high heat until it just begins to smoke, then add the oil.

6. 6

   Add the ginger, garlic, chilies and black beans and stir-fry until fragrant, 20-30 seconds.

7. 7

   Add the clams and toss for 30 seconds. Pour the Shaoxing wine around the edge of the wok and cover.

8. 8

   Cook for 3-5 min, shaking the wok now and then, until the shells open. Lift the open clams onto a plate with tongs as they pop. Discard any that stay shut after 7 min.

9. 9

   Stir the sauce, pour it into the wok and bring to a boil. Return the clams and toss until the sauce is glossy and clings to the shells, 30-60 seconds.

10. 10

    Add the scallions, toss for 10 seconds, and serve at once.

Imported from fultonfishmarket.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.