Clams in soy sauce, or "酱爆花蛤" in Chinese, is a beloved stir-fry dish celebrated for its savory, umami-rich flavor and tender texture. Here’s a step-by-step guide to making this delightful seafood dish at home.
Ingredients:
- 500g fresh clams, soaked in salted water for 30 minutes to remove sand
- 3 cloves garlic, minced
- 1 tbsp ginger, finely chopped
- 2 green onions, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp cooking wine
- 2 tbsp vegetable oil
- Red chili slices (optional, for heat)
Instructions:
1. Prep the clams: Rinse soaked clams under cold water; discard any with broken shells.
2. Make the sauce: In a small bowl, mix soy sauce, oyster sauce, sugar, and cooking wine.
3. Stir-fry: Heat oil in a wok over high heat. Sauté garlic, ginger, and chili until fragrant (30 seconds). Add clams and stir-fry for 1–2 minutes until shells open slightly.
4. Simmer: Pour in the sauce, toss well, and cover for 2–3 minutes, stirring occasionally, until clams fully open and absorb the flavors.
5. Finish: Add green onions, stir once, and remove from heat. Discard any unopened clams.
Serve hot with steamed rice. The dish balances briny sweetness with aromatic soy sauce, making it a quick, impressive meal. Enjoy the ocean’s freshness in every bite!
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