Asian Style Clams
Asian Style Clams - A classic Chinese flavor combination
Healthy, because
Even smarter
Nutritional values
Not only the subtle taste of sea makes clams a great catch - these little delicacies have it all: they are rich in the trace elements iron and iodine. Iron is responsible for the formation of red blood cells, iodine is important for the thyroid gland.
The spicy mussels make a good light starter in a Far Eastern menu - if you can't get enough of them, just serve them as a low-fat main course for two. In any case, baguette or wholemeal toast go well with it.
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 102 mg |
Ingredients
- Ingredients
- 3 garlic cloves
- 1 pc fresh ginger (4-5 cm long)
- 3 Tbsps fermented black Beans (canned)
- 1 bunch scallions
- 3.3 lbs large clam
- 3 Tbsps Rice wine
- 1 cup Chicken broth
- 1 ½ Tbsps soy sauce
- 1 pinch sugar
- 2 Tbsps vegetable oil
- 1 tsp Chinese chili paste or Sambal oelek
- 2 tsps sesame oil
Kitchen utensils
Preparation steps
Peel the garlic and cut into thin slices. Peel ginger root, cut into sticks. Mash black beans lightly with a fork. Trim scallions, rinse and slice into thin rings.
Sort through and discard any opened clams. Thoroughly rinse closed shells under cold running water.
Combine rice wine, stock, soy sauce and sugar.
Heat the oil in a wok or large frying pan. Sauté garlic and ginger while stirring for 1 minute.
Stir fry clams in wok for 1 minute. Add black beans, chili paste and rice wine. Cover and bring to a boil.
Cook until all the clams have opened, 6-7 minutes. Discard any shells that remain closed. Combine sesame oil and scallions and pour onto clams. Serve immediately.
