Preparation time: 25 minutes
Number of servings: 2
INGREDIENTS
- 2 Tbsp oil
- 2 Tbsp fresh ginger, grated
- 1 Tbsp garlic, finely chopped
- 2 spring onions, in rings
- 24 mussels, cleaned
- 60ml shaoxing rice wine
- 160ml water
- 1 Tbsp oyster sauce
- 1 tsp light soy sauce
- ½ tsp sugar
- 2 Tbsp fermented black beans
- 2 tsp corn starch
- ½ tsp sesame oil
- 2 chili peppers, in rings
- 1 bunch of coriander
HOW TO MAKE IT
Put 2 tablespoons of fermented black beans in a bowl with cold water, and put it aside for 5 minutes. Then rinse the beans. Flatten the beans with the smooth side of your knife. Scrub the mussels until clean, then rinse them with cold water. Throw away the mussels that won’t close.
Heat oil in a wok pan on medium heat. Stir-fry the ginger, garlic and spring onions for 1 minute. Add the mussels and stir well. Then add the rice wine and 180 ml of water. Cover the wok with a lid and wait for 3 to 4 minutes until the mussels open up.
Then put the mussels in the colander, while collecting the moisture from below. Put aside the mussels. Pour the moisture back into the wok. Then add the oyster sauce, soy sauce, sugar, chili peppers and black beans. Cook the moisture for 30 seconds on high heat.
Mix the corn starch in a cup with a bit of cold water until it becomes a creamy liquid. Add the corn starch to the boiling moisture and stir well until it becomes a thick mixture. Then add the mussels and stir well so each mussel touches the sauce. Take the wok off the stove and sprinkle the dish with some sesame oil. Garnish with coriander.