Chinese•quick

LaoGanMa Chili Sauce Clam Stir Fry

Stir fried clams with Laobanma sauce

Ingredients

Quantities are shown as originally provided.

400 clams (, sand spilt and washed thoroughly)
4 cloves garlic (, chopped)
1 thumb ginger (, chopped)
4 scallions (, chopped and cut into sections, divided )
1 tbsp. Lao Gan Ma black bean sauce (, or you can use some other chili sauce you perfer)
1/2 tsp. salt
2 tbsp. cooking oil
1 tbsp. light soy sauce

1
Add clam into cold water with a small piece of ginger. Turn on fire.
2
Heat just until the water starts to boil. Slow down the fire and stir from time to time to make sure all of them are well heated. Then transfer out the clam immediately as long as the shells are open to avoid further cooking. Drain well.
3
Heat oil in wok and fry garlic, ginger and scallion until aromatic over medium fire until aromatic. Add Lao Gan Ma sauce and mix all the seasonings together well.
4
Return the clams, add pinch of salt and light soy sauce. Then give everything a big stir fry.
5
Add some scallion sections for a better looking. Serve hot!