Clams and Bell Peppers in Black Bean Sauce

By
Roger
– April 11, 2013Posted in: Favorite, recipes, seafood, vegetable
clams

Clams and Bell Peppers in Black Bean Sauce

This is an easy recipe that combines tasty Manila clams with sweet, slightly crunchy bell peppers and pungent fermented black beans. The quantity is sufficient for 2 as a single dish served over rice. In a meal with multiple courses, it will serve 4-6. The soy sauce, oyster sauce, black beans, and the clams themselves all contribute to the saltiness of the dish, so taste before adding any additional salt.

Manila clams sold in the United States are sustainably farmed in Washington State. They are given a Best Choice designation by the Monterey Bay Aquarium’s Seafood Watch. Unlike wild clams that need to be purged of grit and sand prior to cooking, farmed clams are generally free of sand and do not require this extra step.

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Clams and Bell Pepper in Black Bean Sauce
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Serves: 2
 
As a single course meal, 1 to 1-1/4 pounds (450 to 550 g) of clams per person is about the right amount.
Ingredients
  • 2 pounds (900 g) of manila clams
  • 1 medium green bell pepper diced (about 1 cup or 225 ml)
  • 2 tablespoons fermented black beans
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped ginger
  • 1 tablespoon rice wine
  • ½ cup (125 ml) water or chicken broth
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy
  • a little sesame oil
  • ¼ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon corn starch suspended in 3 tbsp water
  • salt to taste
  • 2 scallions, sliced (with most of the green parts cut off)
Instructions
  1. Rinse the clams in cold water. Discard any that are open or broken.
  2. Rinse the black beans. Dry with kitchen paper, then mash with a fork.
  3. Combine oyster sauce, soy sauce, sesame oil and sugar. Set aside.
  4. Heat 1 tablespoon of vegetable oil in a hot wok or skillet and stir fry peppers for 1-2 minutes. They should be just starting to get tender. Remove from wok and set aside. Do not overcook.
  5. Reheat the wok and add another tablespoon of oil. Toss in the chopped garlic and ginger. Stir fry for 10-15 seconds, then add the black beans. Stir fry for another 30 seconds.
  6. Add the oyster/soy sauce mix, the corn starch (stir to re-suspend), wine and broth. Mix and cook for about one minute or until the mixture begins to boil.
  7. Lower the heat to medium, add the clams and bring everything to a boil. Lower the heat to medium and cover.
  8. After about 3 minutes, the clams should start to open. Mix the peppers into the wok, cover, and cook at a simmer for another 2 minutes.
  9. Garnish with sliced scallions and serve immediately. Do not eat any clams that are not open.

 

English name Clams and Bell Peppers in Black Bean Sauce
Chinese name 豉椒炒蜆
Cantonese (Jyutping) si6 ziu1 caau2 hin2

 

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