Stir-Fried Pipis in Bean Sauce with Chillies

Name: Stir-Fried Pipis in Bean Sauce with Chillies
Cuisine: China
Ingredients: 500 g (1 lb 2 oz) pipis or clams (vongole); 1 small red capsicum (pepper), diced; 3 small wild green chillies, finely sliced; 2 tablespoons shaoxing; 2 tablespoons vegetable oil; 4 cloves garlic, finely chopped; 3 tablespoons fresh chicken stock; ½ teaspoon sugar; 2 teaspoons fermented red bean curd; 1 tablespoon yellow bean soy sauce

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I really love the taste of fermented bean curd; it adds complexity of flavour here. This works well with mussels as well as pipis, and a combination of the two would be great with some noodles tossed in at the end — a sort of Asian spaghetti vongole.

Ingredients

500 g (1 lb 2 oz) pipis or clams (vongole)

Asia
China
Main course
Spicy

Method

Wash the pipis in cold water, discarding any that are open.

Mash the fermented red bean curd with a fork then stir in the yellow bean soy sauce, stock and sugar.

Heat a wok until just smoking. Add the vegetable oil and, when hot, add the garlic and chillies and stir-fry until fragrant. Deglaze the wok with shaoxing, add the pipis and stir-fry for 2–3 minutes. Ad