DIRECTIONS

Soak clams in plenty of cold water for 2 hours, changing the water every 30 minutes. This will help purge the clams of any grit. Drain.

Bring 125 ml (1/2 cup) water to the boil in a wok over high heat. Add clams and cover. After 1 – 2 minutes, the clams should start opening. As they begin to open, immediately remove them from wok with tongs and place in a bowl. You can use your tongs to tap on the shells to encourage them to open up, but discard any that have not opened after about 5 minutes. Drain water from wok and wipe clean with kitchen paper.

Combine soy sauce, vinegar, sugar and sesame oil in a small bowl.

Heat peanut oil in the hot wok until the surface seems to shimmer slightly. Add ginger, garlic and black beans and stir-fry for 30 seconds, stirring constantly to ensure the black beans don’t burn.

Add pork and stir-fry for 2 minutes, or until just browned. Add wine or sherry and cook for 30 seconds. Return clams to the wok, add soy sauce mixture and shallot and stir-fry for 2 minutes or until the sauce is slightly thickened.

Remove from the heat and toss through the spring onion. Transfer to a large platter and serve immediately.