2 tablespoons fermented black beans (tausi), rinsed
1 tablespoon olive oil
1 teaspoon Sriracha hot chili sauce
2 cloves garlic, minced
1 ½ teaspoons minced ginger
2 tablespoons Chinese rice wine or dry sherry
⅓ cup water
1 green onion, thinly sliced
Instructions
In a small bowl, mash the black beans with the back of a spoon. Set aside.
Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom.
Add the black beans, chili sauce, garlic and ginger and stir-fry for 30 seconds.
Add the clams and stir-fry for another minute. Add the rice wine and stir to combine.
Pour in the water, cover and allow the clams to steam for 5 minutes or until all the shells have fully open. Discard any clams whose shells are still closed. Transfer the clams to a serving plate.
Allow the broth to simmer for another 1 to 2 minutes or until sauce has been reduced and thickened. Stir in green onions. Pour the sauce over the clams.
Serve and enjoy!
Notes
Recipe source: The Chinese Takeout Cookbook
Recipe by Salu Salo Recipes at https://salu-salo.com/clams-with-black-bean-sauce/