Stir Fried Clams In Black Bean Sauce Recipes

Steps:

• For the black bean sauce: Put the black beans, rice wine, soy sauce, garlic and chile in a food processor and blitz briefly; be careful not to puree into a smooth sauce.
• For the stir-fry: Slice the bok choy stems.
• Heat a wok over high heat and add the vegetable oil. When the oil begins to smoke, add the bok choy stems and mushrooms. Stir-fry for 1 minute, then add the leaves of the bok choy. Stir-fry for 1 minute more.
• Add the black bean sauce and gently stir to coat all of the ingredients.
• Add the hot stock and bring to a boil. Season with the soy sauce and stir in the cornstarch and water mixture. Cook for 1 minute or less to thicken the sauce.
• Serve immediately garnished with sliced scallions.

Steps:

• Thoroughly wash the clams in several changes of cold water, discarding any open clams. Scrub the shells with a vegetable brush to remove grit and rinse well. Drain the clams in a colander. Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1 tablespoon vegetable oil, ginger, and garlic, and stir-fry 30 seconds, or until fragrant. Add the remaining 2 tablespoons vegetable oil, black beans and clams, and stir-fry 3 to 4 minutes, or until the shells just begin to open. Add the broth and rice wine and cover 2 to 3 minutes, or until some of the shells have opened. Transfer the opened clams to a platter and continue stirring uncovered, on high heat until all the clams have opened and the broth is reduced slightly, about 3 to 4 minutes. Stir in the Chinese black beans. Discard any unopened clams. Garnish with the scallion. Serve immediately as part of a meal with rice.

Steps:

• Pat the crabs dry with paper towels and set aside.
• Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
• In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
• Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
• Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.

Steps:

• Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
• Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
• Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
• Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

Steps:

• To clean the clams of their sand, gently scrub the outside.
• Place in a bowl, cover with cold water, sprinkle with cornmeal and salt.
• let stand 1 hour, then rinse and drain.
• Place the clams in a single layer in a steamer over a pan or wok of boiling water and steam until the shells just open, about 3 to 5 minutes.
• Remove the steamer from the wok immediately; do not overcook the clams.
• Heat corn oil in a deep saucepan or wok over medium heat.
• When the oil is hot but not smoking, stir in ginger, black beans, onion and garlic.
• Cook until the onion and garlic are golden brown, about 3 to 5 minutes.
• Stir in the stock, cook 2 minutes more.
• In a small bowl, slowly add 1 cup water to cornstarch and stir until smooth.
• Slowly add half of the cornstarch mixture to the wok and bring mixture to a boil.
• Sauce will thicken somewhat to the consistency of a glaze.
• Add more cornstarch mixture if necessary.
• Add oyster sauce, soy sauce, sesame oil, sherry, salt, pepper and half of the chopped scallions.
• Stir to mix.
• Add the reserved clams and stir just until coated.
• Remove from heat, place in serving bowl, sprinkle with remaining scallions and cilantro, if desired.
• Serve immediately.