Clams with Black Bean Sauce, Bok Choy, and Noodles

Name: Clams with Black Bean Sauce, Bok Choy, and Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 4 baby bok choy, ends trimmed, leaves separated; 907 grams fresh cherrystone clams; 1 teaspoon corn starch, dissolved in 1 tablespoon water; 2 Tbsps Shaoxing wine or medium-dry sherry; 2 Tbsps fermented black beans, mashed in a mortar and pestle; 1 inch fresh ginger, peeled, minced; 2 teaspoons medium garlic cloves, minced (about; 227 grams dried Chinese rice noodles; 2 scallions, ends trimmed, white and green parts separated, both chopped; 1 Tbsp thick soy sauce; 1 Tbsp vegetable oil; 59 milliliters water

Clams with Black Bean Sauce, Bok Choy, and Noodles might be just the main course you are searching for. Watching your figure? This dairy free and pescatarian recipe has 608 calories, 19g of protein, and 8g of fat per serving. This recipe serves 2. This recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of baby bok choy, rice noodles, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the Chinese noodles and cook according to the directions on the packaging. When done, drain in a colander and rinse under cold water.

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Pasta

Water

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Colander

Let drain again, toss with 1 teasopon oil, and divided between two bowls.

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Cooking Oil

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Bowl

Heat 1 tablespoon oil in a large wok over high heat until shimmering.

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Cooking Oil

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Wok

Add the ginger, garlic, and white scallions. Stir fry and cook until very fragrant, 20 to 30 seconds.

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Green Onions

Garlic

Ginger

Add the fermented bean paste, and stir until paste is even distributed.

Add the clams and the wine to the wok. Stir well to coat the clams in the sauce. When liquid has almost evaporated, add soy sauce and water. Cover the wok and reduce heat to medium. Steam until most of the clams have opened, 8 to 10 minutes.

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Soy Sauce

Clams

Sauce

Water

Wine

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Wok

Remove the clams that have opened, and continue cooking the remaining clams for another 4 minutes until most have opened. If any are still closed, discard.

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Clams

Add the bok choy to the wok and cook until tender, 1 to 2 minutes.

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Bok Choy

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Wok

Add corn starch slurry and stir well. Cook until sauce is thick, 30 seconds to 1 minute.

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Corn Starch

Sauce

Add the chopped green scallions and stir. Turn off the heat.

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Green Onions

Divide the clams and sauce between the two bowls.

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Clams

Sauce

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Bowl

Drizzle with chili oil (optional) and serve

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Chili Oil

Equipment

Ingredients

Servings:

baby bok choy, ends trimmed, leaves separated 907grams

fresh cherrystone clams 1teaspoon

corn starch, dissolved in 1 tablespoon water 2Tbsps

Shaoxing wine or medium-dry sherry 2Tbsps

fermented black beans, mashed in a mortar and pestle 1inch

fresh ginger, peeled, minced 2teaspoons

medium garlic cloves, minced (about 227grams

dried Chinese rice noodles 2

scallions, ends trimmed, white and green parts separated, both chopped 1Tbsp

thick soy sauce 1Tbsp

vegetable oil 59milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.