CLAMS WITH BLACK BEAN SAUCE
This dish is ready to serve in 20 minutes, yet elegant enough for entertaining. These flavors come from the assortment of Asian spices easily found on Amazon. Once bought, the spices are long-lasting so you can recreate this tasty finger food at multiple get-togethers.
Provided by Anita Lo
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Check the clams by prodding any open clams gently with a knife. If they don't close, discard them. Trim, mash and finely chop the garlic clove. Peel and julienne a generous pinch of fresh ginger root.
- Heat a shallow pan (with a tight fitting lid) over medium high heat. Add the oil, garlic and ginger and cook until sizzling but not browned. Add the clams in a single layer, chicken stock and black beans, and cover and cook until the clams just open, about 5 minutes, stirring occasionally.
- While the clams are steaming, slice the herbs for the garnish. Check the clams and stir gently to ensure even cooking.
- Remove the clams to a serving bowl with a slotted spoon. Add the oyster sauce, sugar and black pepper to the cooking liquid and taste. Reduce if you desire a fuller flavored sauce. While boiling, whisk in the cornstarch mixture a little at a time until thickened to the desired consistency. Spoon the sauce over the cooked clams and serve with the basil, mint or scallion greens. Serve immediately.
MADAME CHU'S CLAMS IN BLACK BEAN SAUCE
Grace Zia Chu was a gym teacher in China; in 1950's America, she became Madame Chu, a well-known Chinese-cooking expert whose Manhattan cooking classes and cookbooks initiated a whole generation of Americans in the mysteries of the stir-fry. This recipe, for a classic coastal meal of clams in black bean sauce, is an adaptation of one she wrote for "Madame Chu's Chinese Cooking School," published in 1975: very, very simple, and exceedingly delicious.
Provided by Gish Jen
Categories dinner, project, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Wash and clean clams. Soak in water for about 1 hour, then drain. Heat 2 quarts of water to a boil and add half the clams. As soon as each opens, remove it; then add the remaining clams and repeat the process. Pour cooking liquid into a container and let sand settle to the bottom. Measure out 2 cups of liquid for making sauce.
- Heat oil in a saucepan. Add ginger, garlic and fermented beans. Let them sizzle in the oil for a minute. Add 2 cups clam liquid. Let it boil for 2 minutes. Discard ginger and garlic.
- Add oyster sauce and mix a few times. Thicken with the predissolved cornstarch mixture (stirring again to make sure the water and cornstarch are thoroughly mixed).
- Arrange clams on platter and sprinkle scallions on top. Pour boiling sauce over clams. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 1 gram, Sodium 2950 milligrams, Sugar 1 gram, TransFat 0 grams
STIR-FRIED CLAMS WITH BLACK BEAN SAUCE
Simple and incredibly delicious. If you prefer a thick sauce, like that served at many Chinese restaurants, add cornstarch (as directed) at the end of cooking; it's by no means necessary, however. Use the smallest clams you can find, preferably just an inch or so in diameter. Cockles, which are even smaller, are often the best choice; manila clams (which are brown) are also good. Serve this dish with Basic Long-Grain Rice (page 506).
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Use a stiff brush to scrub the clam shells under running water to remove all traces of sand. Rinse the black beans in a strainer and soak them in the wine.
- Place a wok or heavy skillet over high heat. A minute later, add the oil and reduce the heat to medium-high. When the oil shimmers, add the garlic and ginger. Cook, stirring, for about 15 seconds, then raise the heat to high and add the clams. Stir for a minute, then stir in the black bean/sherry mixture, soy sauce, sugar, and scallions. Cover, then cook over medium-high heat for 5 minutes, or until most of the clams are open. (Any clams that do not open during cooking can be opened with a dull knife at the table.)
- Reduce the heat to low. If you choose to use the cornstarch mixture, stir and add it to the clams; cook, stirring occasionally, until the sauce is thickened and smooth, about 15 seconds. Drizzle with the sesame oil and serve, with the sauce, over white rice.
- Add 2 to 4 dried red chiles (with their seeds if you want the dish extra-hot) to the stir-fry as you are adding the garlic and ginger.
- Start with 4 blue or softshell crabs, cleaned and cut up as directed on page 225; they will cook a little more quickly than the clams.
STIR FRIED CLAMS AND VEGETABLES IN BLACK BEAN SAUCE
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 appetizer portions
Number Of Ingredients 16
Steps:
- Heat a wok over high heat. Add the canola oil. Add the ginger and onions and saute until translucent, about 3 to 4 minutes. Add the garlic and the fermented black beans and cook for another 1 minute. Add the hoisin sauce, rice wine and chicken stock. Bring to a simmer and let cook for 5 minutes for flavors to combine. Combine the cornstarch and water to make a slurry. Whisk the slurry into the mixture and let simmer for 3 minutes. Add the clams and cover. Cook, covered, for 3 minutes, or until the clams begin to open. Remove the cover and add the bell peppers, snow peas and jalapenos. Toss the mixture together until all of the clams open. Remove from heat and garnish with scallions and cilantro. Discard any unopened clams.
STIR FRIED VEGETABLES AND TOFU IN BLACK BEAN SAUCE
Make and share this Stir Fried Vegetables and Tofu in Black Bean Sauce recipe from Food.com.
Provided by currybunny
Categories Soy/Tofu
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place noodles in large heatproof bowl; cover with boiling water. Use fork to seperate noodles; drain.
- Drain tofu, cut into 12 pieces. Heat half the oil in wok and stir fry tofu in batches until lightly browned. Drain on absorbent paper, cover to keep warm.
- Heat half the remaining oil in same wok; stir fry eggplant til soft. Add carrot, capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok.
- Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender. Add noodles, sacues and eggplant mixture, stir fry til heated through. Add tofu; toss gently to combine.
Nutrition Facts : Calories 151.8, Fat 7.8, SaturatedFat 1.4, Sodium 47.3, Carbohydrate 15.3, Fiber 7.1, Sugar 4.7, Protein 9.3
SEITAN & BLACK BEAN STIR-FRY
This handy vegan stir-fry makes a satisfying supper, with a sticky sweet and spicy sauce. Seitan, peanut butter and a mix of veggies is a winning combination
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 15
Steps:
- Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
- Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan - you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
- If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 3.08 milligram of sodium
STIR-FRIED CLAMS IN BLACK BEAN SAUCE
Make and share this Stir-Fried Clams in Black Bean Sauce recipe from Food.com.
Provided by evelynathens
Categories Chinese
Time 37m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Leave the clams in water with a little salt until ready to use. Scrub the shells very thoroughly.
- Heat a wok over a high heat until smoke rises. Add the oil and swirl it around. Add the garlic, ginger and white spring onion. Stir and let them sizzle for a few moments to release their aroma. Add the mashed black beans and stir to mix. Tip in the clams. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for 30-45 seconds. Splash in the wine and sherry around the side of the wok, continuing to turn and stir. When the sizzling dies down, add the soy sauce, sugar and stock or water. Bring to the boil, cover, lower the heat to medium and cook for about eight minutes.
- Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm. Stir and turn the remainder a few times and cook, covered, for another four to five minutes so that they will open. Transfer the rest to the serving platter, leaving the sauce in the wok. Discard any clams that do not open.
- Lower the heat, add the well-stirred cornstarch to the sauce, stirring as it thickens. Tip in the green spring onion. Scoop the sauce on to the clams and serve immediately. Sesame oil may be sprinkled on, if desired.
- Serve over hot, steamed rice.
STIR-FRIED CLAMS IN BLACK BEAN SAUCE
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.
STIR-FRY VEGETABLES IN BLACK BEAN SAUCE
So good, you could add meat or chicken if you like. Serve with steamed rice. I love the flavor of the black bean sauce!!
Provided by tamibic
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in wok and add the vegtables.
- Stir and cook 3 minutes.
- Add the remaining ingredients and continue stirring for 2-3 minutes longer or until slightly thickened.
Nutrition Facts : Calories 129.1, Fat 7.3, SaturatedFat 1.3, Cholesterol 0.5, Sodium 173.8, Carbohydrate 14.2, Fiber 3.6, Sugar 4.1, Protein 2.8
More about "stir fried clams and vegetables in black bean sauce food"
STIR FRY VEGGIES WITH BLACK BEAN SAUCE - THE KITCHEN GIRL
From thekitchengirl.com
BLACK BEAN GARLIC SAUCE - CHINESE INGREDIENTS - THE WOKS …
From thewoksoflife.com
STIR-FRIED CLAMS WITH BLACK BEAN SAUCE (豉椒炒蜆)
From en.christinesrecipes.com
THE BEST CLAMS IN BLACK BEAN SAUCE RECIPE | DIM SUM …
From dimsumcentral.com
STIR-FRIED CLAMS WITH SPICY BEAN SAUCE - GREATIST
From greatist.com
KUNG PAO BEEF STIR FRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
FLIES' HEAD: A SPICY STIR-FRY FROM TAIWAN - BBC TRAVEL
From bbc.co.uk
BAY AREA BLACK RESTAURANT WEEK INCLUDES LOBSTER TACOS, LOADED …
From mercurynews.com
STIR-FRIED CLAMS IN BLACK BEAN SAUCE (OC XAO GUNG DAU DEN)
From vickypham.com
STIR FRIED CLAMS AND VEGETABLES IN BLACK BEAN SAUCE
From recipenet.org
THE HIRSHON STIR-FRIED CLAMS WITH BLACK BEAN SAUCE – 豉椒炒蜆
From thefooddictator.com
STIR-FRIED CLAMS AND VEGETABLES IN BLACK BEAN SAUCE
From foodnetwork.cel30.sni.foodnetwork.com
CLAM STIR FRY WITH BLACK BEAN SAUCE - CHINA SICHUAN FOOD
From chinasichuanfood.com
CLAMS IN BLACK BEAN SAUCE RECIPE - FOOD.COM
From food.com
TASTEFOOD: AN EASY BREEZY CLAM CHOWDER RIFF - THE MERCURY NEWS
From mercurynews.com
STIR-FRIED CLAMS IN BLACK BEAN SAUCE - PREPRECIPE
From preprecipe.com
2023 SPRING ARIZONA RESTAURANT WEEK: 5 BEST MENUS IN METRO …
From usatoday.com
STEAK & VEGETABLE STIR-FRY WITH BLACK BEAN-GARLIC SAUCE - EATINGWELL
From eatingwell.com
TOFU AND VEGETABLES STIR FRIED IN ORANGE JUICE WITH A BIT OF OIL AND ...
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love