A delicious recipe for stir-fried clams with black bean sauce that tastes even better than the local Chinese restaurant's version. Using a high-quality steel wok enhances the cooking process, allowing for better 'wok hei' at home.
1: Rinse the short neck clams thoroughly under cold water.
2: In a wok, heat some oil and add the ginger and garlic, stirring until fragrant.
3: Add the clams to the wok and stir-fry until they start to open.
4: Mix in the fermented black beans, red pepper, yellow pepper, long pepper, and scallions.
5: Pour in the shaoxing wine and water, cooking until the peppers are tender.
6: Add the sauces (oyster sauce, soy sauce, and dark soy sauce) along with white pepper and sesame oil.
7: Stir in the cornstarch slurry to thicken the sauce, adding salt to taste.
8: Serve hot with your choice of side.
