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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