Stir-fried clams with black bean sauce

Soak the Manila clams in cold, salted water for at least 30 minutes to encourage them to expel any sand, then rinse thoroughly under cold running water.

In a small bowl, combine the Light soy sauce, Oyster sauce, Sugar, White pepper, and 30 grams of Water. In a separate small bowl, mix the Cornstarch with the remaining 20 grams of Water to create a slurry.

Heat a wok over high heat until it begins to smoke. Add the Vegetable oil, swirling to coat the wok surface.