Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant street markets of Vietnam! This Stir-Fried Clams with Black Bean Sauce (Oc Xao Gung Dau Den) is not just a recipe—it's a flavor explosion that combines the briny freshness of succulent clams with the rich, umami depth of black bean sauce. Whether you're a seafood lover, an adventurous home cook, or someone looking to impress dinner guests with an authentic Vietnamese dish, this recipe promises to deliver an unforgettable dining experience that's both quick to prepare and incredibly delicious.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vietnamese
Serves: 2 servings
Ingredients
- 500g clams, cleaned
- 2 tablespoons black bean sauce
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Thoroughly clean the clams under cold running water, discarding any clams with broken shells or that do not close when tapped.
- Prepare all ingredients by mincing the ginger and garlic, slicing the bell pepper, and chopping the green onions.
- Heat a large wok or skillet over high heat and add vegetable oil, ensuring the pan is very hot before adding ingredients.
- Add minced ginger and garlic to the hot oil, stirring quickly to prevent burning and release their aromatic flavors.
- Immediately add sliced bell peppers and stir-fry for 1-2 minutes until they start to soften but remain crisp.
- Introduce the black bean sauce to the wok, stirring to coat the peppers and create a fragrant base.
- Add cleaned clams to the wok, stirring rapidly to ensure even heat distribution and sauce coating.
- Cook the clams for 3-4 minutes, tossing continuously, until the shells open completely, indicating they are fully cooked.
- Discard any clams that do not open during cooking, as they may be unsafe to eat.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Sprinkle chopped green onions over the dish just before serving for added freshness and color.
- Transfer the stir-fried clams to a serving plate immediately to prevent overcooking.
- Serve hot with steamed rice or as a standalone seafood dish.
Tips
- Clam Freshness is Key: Always buy live clams and inspect them carefully before cooking. Discard any with cracked shells or those that don't close when tapped.
- High Heat is Essential: Use a wok or heavy skillet and ensure it's scorching hot before adding ingredients. This technique guarantees a perfect stir-fry with beautifully caramelized flavors.
- Prep Work Matters: Have all ingredients chopped and ready before you start cooking, as stir-frying happens quickly.
- Don't Overcook: Clams cook fast—3-4 minutes is typically enough. Remove them from heat as soon as the shells open to prevent rubbery texture.
- Sauce Balance: Black bean sauce can be salty, so taste and adjust seasoning carefully. Start with less and add more if needed.
- Garnish Fresh: Add chopped green onions at the very end to maintain their bright color and fresh flavor.
- Serving Suggestion: Pair with steamed jasmine rice to soak up the delicious sauce and create a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 75mg
