Seafood is very popular and fresh in Hong Kong (where I grew up). Sai Kung Seafood Street, where a lot of local seafood restaurants congregate by the sea, is definitely my favorite place for the freshest seafood. You can pick and see them alive swimming a while before they are served on your table.
There is a variety of delicious Chinese seafood dishes, fried, stir-fry, steamed, sauted, grilled, baked etc. This stir-fry razor clams in black bean garlic sauce is certainly one of my favorites. Every time I make this dish remains me of the time when I was at one of the Sai Kung Seafood Street restaurants with my family and friends.
- 1 1/2 razor clams, washed thoroughly
- 2 slices ginger, shredded
- 3 tbsp Lee Kum Kee black bean garlic sauce
- 1 tbsp garlic, minced (optional)
- 1/2 tbsp sugar
- 3 tbsp water
- parsley or scallion, chopped
- Set a large pot of lightly salted water to boil. Add washed razor clams and cook for about 1 – 1 1/2 minutes. Drain and remove the black portion inside the clams.
- For the seasoning, add Lee Kum Kee black bean garlic sauce, minced garlic, sugar, water in a bowl and mix together.
- Heat a little oil in a skillet over medium-high heat. Saute the ginger, add half of the seasoning. Add the razor clams, then the remaining seasoning. Stir-fry all ingredients for 1 -2 minutes
- Transfer razor clams to a serving plate. Drizzle some sauce on top and the chopped parsley to serve.