Stir-Fried Clams with Black Bean Sauce (Ngheu Xao Tương đen)\r
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Ingredients:\r
1 1/2 lb. Manila Clam\r
1 tsp. Sugar \r
1/2 cup Chicken Broth\r
1 tsp. Light Soy Sauce\r
1 Tbsp. Black Bean Sauce \r
1 Hot Chili Pepper\r
1 Tbsp. Rice Cooking Wine\r
1 Tbsp. Sesame Oil\r
1 Garlic Clove\r
1 Tbsp. chopped Ginger\r
3 sliced Shallots\r
1 chopped Green Onion\r
1 Tbsp. Corn Starch\r
1/4 cup Water\r
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Clean and rinse 1 1/2 lb. Clams. You want to scrub and rinse it a few times with water. Make sure you clean it really well. \r
Another thing you would want to do is before preparing them, soak it in tap water with some salt for 30 minutes. By doing so, it helps remove the sand from the clams.\r
Then set it aside.\r
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Mix 1/4 cup water with 1 Tbsp. Corn Starch, then set aside. \r
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In a pan add 1 Tbsp. Sesame Oil. Using high heat, add 1 minced Garlic Clove, 3 sliced Shallots, and 1 Tbsp. chopped Ginger. Sauté for a few seconds.\r
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Add 1 tsp. Light Soy Sauce. Add 1 Tbsp. Rice Cooking Wine. Add 1 tsp. Sugar. Add 1 Tbsp. Black Bean Sauce and mix. Add in the Clams. Quickly stir it in with the sauce.\r
For about 40 seconds. Pour in 1/2 cup Chicken Broth. Cover with a lid for about 1 minute. Open the lid, mix and cover again. \r
Let it cook for about 1-2 minutes. Wait for the clams to open up. Then pour in the Corn Starch mixture. Stir to thicken the sauce. \r
Add in 1 chopped Hot Chili Pepper and 1 chopped Green Onion, then remove from heat. Scoop it onto a plate and enjoy your Clams. \r
I hope you enjoyed watching this quick and easy Clam recipe.\r
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Music\r
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