Stir-fried baby clams with black beans

Tossed with black beans and hot and fragrant spices, these fresh clams really shine as a meal starter or side with asian-inspired honey, soy and oyster sauce.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Stir-fried baby clams with black beans
  • 50 millilitre vegetable oil
  • 1 red onion, finely sliced
  • 2 tablespoon grated ginger
  • 3 long red chilli, deseeded and finely sliced
  • 1/2 cup (65g) dried black beans, rinsed
  • 1 kilogram baby clams
  • 200 millilitre chicken stock
  • 1 tablespoon honey
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 cup coriander leaves
  • 4 shallots, trimmed and finely sliced


Stir-fried baby clams with black beans
  • 1
    Heat vegetable oil in a wok over high heat. When oil starts to shimmer, add onion, ginger and chilli and fry 2-3 mins, tossing regularly. Add black beans, clams and stock. Toss over high heat until clams open, about 2 mins. Add honey, oyster sauce and soy sauce. Stir to combine, then remove to a large serving bowl. Garnish with coriander and shallots.

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