Black Bean Infused Clams

1. Prepare Clams

Begin by bringing 2 quarts of water to a vigorous boil in a large wok. Once the water is boiling, add the scrubbed clams. Allow the water to return to a boil. As the clams start to open, promptly remove them with a slotted spoon to prevent them from becoming tough. Discard any clams that do not open. Set the opened clams aside and carefully clean the wok and spatula to prepare for the next steps.

2. Prepare Sauce

While the clams are cooking, prepare the sauce. In a small bowl, combine the chicken stock, oyster sauce, dark soy sauce, sesame oil, mung bean starch, sugar, and a pinch of white pepper. Stir until the ingredients are well blended and set the sauce aside for later use.

3. Cook Aromatics

Next, heat the cleaned wok on high heat for about 40 seconds before adding the peanut oil. Swirl the oil around the wok to coat it evenly. Add the shredded ginger, julienned garlic, and fermented black beans. Stir continuously for about a minute until these aromatics release their fragrant oils and become slightly golden.

4. Combine Clams and Sauce

Return the opened clams to the wok and stir-fry them with the aromatics for approximately 2 minutes, ensuring they are well coated with the flavorful mixture. Make a well in the center of the clams and pour in the prepared sauce. Stir everything together thoroughly, cooking for an additional 2 minutes or until the sauce has thickened and the clams are evenly coated. The sauce thickening indicates that it has combined fully with the clams, enhancing their flavor.

5. Serve and Garnish

Finally, transfer the clams to a heated serving dish. Garnish with the freshly sliced coriander leaves and green scallion tops for a burst of color and freshness. Serve immediately and enjoy this delightful dish with your friends and family.