Ingredients
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2 tbsp Vegetable Oil
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80 g Onion
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30 g Garlic
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3-4 pcs Long Dried Chilis
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30 g Leeks
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50 g Ginger
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2 tbsp Lee Kum Kee Hoisin Sauce
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5 tbsp Lee Kum Kee Premium Soy Sauce
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1 tbsp Lee Kum Kee Sesame Oil
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2 tbsp Chinese black vinegar
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1 cup Water
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30 g Salted Black Beans
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to taste McCormick Iodized Salt
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to taste McCormick Black Pepper Ground
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for garnish Kinchay
Directions
Steps
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1
Done
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In a wok, heat up vegetable oil. |
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2
Done
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Sauté vegetables until translucent. |
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3
Done
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Add fresh clams and sauté. |
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4
Done
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In a separate bowl, mix all Lee Kum Kee bottled products and add water, salted black beans and black vinegar. Add mixture to sautéd clams then simmer. |
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5
Done
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Season with salt and pepper. Garnish with Kinchay leaves. |
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6
Done
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