Clams With Lee Kum Kee Black Bean Sauce at Lily Rebecca blog

Clams With Lee Kum Kee Black Bean Sauce. 18 to 20 littleneck clams (about 2½ pounds) 2 cups liquid, preferably the juice of the clams. 3 to 4 spring onion, shredded 2 cloves minced garlic ; 2 tsp minced shallots ; Corn starch slurry (2 tablespoons corn starch or tapioca starch dissolved in 3 tablespoons water) Learn how a 2x james beard award winning chinese chef cooks this clams with black bean sauce (豉汁炒蜆) recipe, drawing from over 50 years of experience. 10 mins (plus soaking clam time) cook time: Strain clams and set aside. Heat oil in a hot wok over medium heat. 2 to 3 serves ingredients: 3 lbs live manila, cherrystone, or littleneck clams; 1 tablespoon chinese rice wine; Add ginger, garlic, and black bean stirfry for about 20 seconds until fragrant. We rarely cook shell fish so this one was an adventure. 2 tablespoons fermented black bean garlic sauce;

Lee Kum Kee Black Bean Garlic Sauce 226g Shopee Philippines
from shopee.ph

2 cloves minced garlic ; 3 to 4 spring onion, shredded Add ginger, garlic, and black bean stirfry for about 20 seconds until fragrant. 10 mins (plus soaking clam time) cook time: Heat oil in a hot wok over medium heat. 18 to 20 littleneck clams (about 2½ pounds) 2 cups liquid, preferably the juice of the clams. 1 tbsp fermented black soybeans (aka douchi 豆豉) 1 tbsp shredded ginger ; 2 tsp minced shallots ; We rarely cook shell fish so this one was an adventure. Corn starch slurry (2 tablespoons corn starch or tapioca starch dissolved in 3 tablespoons water)

Lee Kum Kee Black Bean Garlic Sauce 226g Shopee Philippines

Clams With Lee Kum Kee Black Bean Sauce 2 tsp minced shallots ; Add ginger, garlic, and black bean stirfry for about 20 seconds until fragrant. 10 mins (plus soaking clam time) cook time: Strain clams and set aside. Corn starch slurry (2 tablespoons corn starch or tapioca starch dissolved in 3 tablespoons water) 2 to 3 serves ingredients: Learn how a 2x james beard award winning chinese chef cooks this clams with black bean sauce (豉汁炒蜆) recipe, drawing from over 50 years of experience. 2 tsp minced shallots ; 2 tablespoons fermented black bean garlic sauce; 18 to 20 littleneck clams (about 2½ pounds) 2 cups liquid, preferably the juice of the clams. 3 lbs live manila, cherrystone, or littleneck clams; Heat oil in a hot wok over medium heat. Went to the local asian grocery and found atlantic razor clams, but forgot. 1 tablespoon chinese rice wine; 3 to 4 spring onion, shredded We rarely cook shell fish so this one was an adventure.

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