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Stir-fried River Clams Guizhou Black Bean Chili Sauce

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    Source: hk-kitchen.lkk.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B9, H, C, D
    MineralsIodine, Chromium, Manganese, Silicon, Calcium

    Ingredients Jump to Instructions ↓

    1. 600 g 4 pcs

    2. 2 pcs

    3. 2 stalks Chili

    4. 1 pc

    5. 1 tbsp Seasoning Mix

    6. Guizhou Black Bean Chili Sauce

    7. 2 tsp Double Deluxe Soy Sauce

    8. 2 tsp Chicken Bouillon Powder

    9. 1 tsp Cooking Wine

    10. 1 tbsp Sugar

    11. 1/2 tsp Salt

    12. 1/3 tsp

    Instructions Jump to Ingredients ↑

    1. Soak river clams in water. Add rice vinegar so that the clams vomit sands.

    2. Remove Taiwan basil from stalks and take only leaves.

    3. Heat wok. Stir-fry red chili, garlic and green onions with 2 tbsp vegetable oil. Add clams and stir-fry on high heat until clams open lightly. Add seasoning mix and stir well.

    4. Stir in Taiwan basil.

    5. This recipe is provided by Crystal Lotus, Hong Kong Disneyland Hotel - Chef Leung Shu Wah.

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