Stir-Fried Clam in Black Bean
Viet Huong "Flying Lion" Fish Sauce 2 tsp.
Clam 600 g
Garlic cuts 35 g
Ginger cuts 25 g
Red Pepper Slice 10 g
Brown Sugar 1 tsp.
YUK PING SIU 1 spoon
Water 4 spoon
Corn Starch 1 tsp.
Cardamom 5 g
Chili Sauce 1/2 tsp.
Brown Sugar 1/4 tsp.
Water 1 tsp.
Wash the cardamom and drain it. Then, put it into a small bowl, mashed with a big spoon.
Add brown sugar, chili sauce and water into the mashed cardamom.
Wash the clams and drain it.
Heat up the oil with medium fire, sauté garlic, ginger and red pepper until fragrant.
Add clams and stir-fried on high heat until blanch.Then add the mashed cardamom sauce, 2 spoon of water and brown sugar.
Stir-fried until the clam shells opened, pour YUK PING SIU along the side and add "Flying Lion" Fish Sauce.
Turn off the heat, add 2 spoon of water with corn starch for thickening the sauce. DONE!