Description
These Easy Black Bean Clams are bursting with flavors from garlic, ginger, cilantro and oyster sauce, creating a savory dish that's perfect on its own. Chef Grant’s favorite way to enjoy it is as a topping for hot udon, soba or somen noodles for an extra layer of deliciousness!
Ingredients
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Instructions
Heat a medium sized sauté pan on high and add in the oil, black beans, garlic, ginger, cilantro and green onions; let them sit until they start to bubble. Add in sugar, oyster sauce, dashi and clams. Mix well and turn the heat to high. Place a lid on the pan and allow the clams to cook just until the start to open (about 1 to 2 minutes.)
Thicken with potato starch slurry or egg yolk.
Chefs note: If you are using egg yolk, make sure the heat is off and stir well to allow the egg yolk to slowly cook and thicken into a smooth sauce. If the heat is on, or not stirred well, the egg yolk will turn into scrambled eggs and not properly thicken the sauce.
