Stir-fried clams are a beloved seafood dish, celebrated for their briny sweetness and quick preparation. Here’s a simple yet delicious guide to mastering this recipe.
Ingredients:
500g fresh clams (soaked in salted water to purge sand), 3 cloves garlic (minced), 1 thumb ginger (julienned), 2 green onions (chopped), 1 red chili (sliced, optional), 2 tbsp cooking oil, 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp sugar, and a pinch of white pepper.
Steps:
1. Prep the clams: Scrub clams under running water and soak in salted water for 30 minutes to remove grit. Rinse and drain.
2. Sauté aromatics: Heat oil in a wok over high heat. Stir-fry garlic, ginger, and chili until fragrant (30 seconds).
3. Cook the clams: Add clams to the wok. Pour in Shaoxing wine and cover for 2 minutes, allowing steam to open the shells. Discard any unopened clams.
4. Season and finish: Add soy sauce, sugar, and white pepper. Toss quickly to coat. Garnish with green onions and serve hot with steamed rice.
Tips: For extra flavor, add a splash of chicken broth or a dash of sesame oil. The key is high heat and minimal cooking time to preserve the clams’ tender texture. Enjoy this umami-packed dish in under 15 minutes!
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