The fermented black beans add a depth of flavour that you can't get with just soy sauce. Keep a jar in your pantry and use it to add an extra kick to all your stir fry dishes.
- 1 tsp cornflour
- 1 ½ tbsp water
- 1 tsp sugar
- 2 tsp oyster sauce
- 2 tsp soy sauce
- 1½ tbsp Shaoxing wine
- 3 tsp sesame oil
- 1½ tbsp vegetable oil
- 2 tsp minced fresh ginger
- 3 tsp minced garlic
- 2 tbsp chopped spring onions (scallions)
- 2 fresh red chillies, seeded and minced
- ¼ cup fermented black beans, rinsed and drained
- 1 kg Manila clams, in shells
- Fresh chopped coriander and sesame seeds, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- In a small mixing bowl, whisk together water and cornflour, followed by sugar, oyster sauce, soy sauce, Shaoxing wine and sesame oil. Set aside.
- Heat vegetable oil in a wok over medium-high heat. Add ginger, garlic, scallions, and chillies to wok and cook for 2 minutes. Add fermented black beans and toss. Add cornflour mixture and clams, toss, and bring to a simmer.
- Cover and reduce heat to medium. Cook for 5-6 minutes, tossing occasionally. Once clams have all opened, remove lid and cook for 1 more minute.
- Discard all clams that have not opened and that are broken.
- Serve clams over rice, topped with sauce. Garnish with coriander and sesame seeds.