Black Bean Stir-Fried Clams

Ingredients (1 Portion Standard)

• Feng He Garden Black Bean Sauce: 1.5 tbsp

• Fresh Clams (Lala): 500g, purged in cold 3% salted water, drained, and patted completely dry

• Fresh Garlic: 3 cloves, finely minced

• Fresh Ginger: 1 tsp, finely minced

• Fresh Chilies: 2 bird's eye chilies, thinly sliced

• Shaoxing Rice Wine: 1.5 tbsp

• Feng He Garden First Extract Soy Sauce: 1 tbsp

• Sugar: 1.5 tsp

• Ghee Hiang Sesame Oil: 1 tsp

• Cooking Oil: 1 tbsp

• Fresh Thai Basil / Spring Onions: 1 small handful

Execution Steps

1. Lead with the Sauce Base: Heat 1 tbsp oil in a hot wok over medium heat. Immediately add the Feng He Garden Black Bean Sauce along with minced garlic, ginger, and chilies. Stir-fry for 30 seconds until the sauce blooms, oils separate slightly, and the mixture becomes deeply fragrant.

2. High-Heat Flash Sear: Crank the heat to maximum. Drop in the dry, purged clams. Toss aggressively for 30 seconds to coat every shell in the scorching black bean aromatic base.

3. Deglaze and Steam: Combine Shaoxing wine, soy sauce, and sugar. Pour around the red-hot perimeter of the wok to scorch the liquids. Cover with a lid for 60 seconds until the shells pop open.

4. Emulsify and Finish: Uncover immediately. Toss for 10 seconds over high heat so the natural clam liquor binds with the black bean glaze. Turn off the heat, fold in fresh basil, drizzle Ghee Hiang Sesame Oil, and plate immediately.