Clam Stir Fry
Quick stir-fry spicy clams
- Prep time
- 3 hr
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g clams
- 2 tbsp. cooking wine
- 1 tsp. Salt
- 1 tsp. vegetable cooking oil
- 2 tbsp. cooking oil
- 1 tbsp. doubanjiang (, can be replaced by other chili paste or Laoganma chili sauce)
- 1 inch root ginger ( , sliced )
- 3 Tabasco chili peppers or Thai chili peppers ( , cut into circles)
- 2 cloves garlic (, chopped )
- 1 small bunch of spring onion ( , chop into sections)
- 1/8 tsp. salt
- 1/2 tbsp. light soy sauce
Instructions
- 1
Add clam in a large pot, add water to cover, and add around 1 teaspoon of salt and ½ teaspoon of oil. Soak for at least 1 hour.
- 2
Rinse the clams several times with fresh water to remove any residual salt and attached grits and then drain.
- 3
Add the clams into a pan or wok. Then add around 2 tablespoons of Shaoxing wine. Cover the lid the let it cook for 3-5 minutes until all the shells are opened.
- 4
Drain the clams from the previous step. Cut all the ingredients, peppers, scallion, ginger and garlic. You may find that in most case I chop the aromatics. But since we have very lovely sauce will be used in the recipe, large pieces are good.
- 5
Use low fire (low fire, don't get your doubanjiang burnt) to fry the doubanjiang for 15 seconds until the oil turns red. Add aromatics and half of the scallion sections in. Quick fry for 10 seconds until aromatic.
- 6
Place the clams in, add salt and light soy sauce around the wedges. Give it a quick stir fry. Place the scallion sections. Mix well and serve hot!