A quick and bold Chinese coastal dish featuring plump, tender clams wok-fried with aromatic ginger, garlic, and scallions, finished with a splash of beer for depth. The combination of dried chilies and Sichuan peppercorns creates a satisfying numbing heat that pairs perfectly with the briny sweetness of the seafood.
This dish is a staple in coastal Zhejiang province where fresh clams are readily available. The technique of blanching the clams first ensures they open up cleanly and removes any grit, while the quick stir-frying preserves their tender texture. The beer adds subtle sweetness and helps create a glossy sauce that coats each clam beautifully.
Rinse the clams thoroughly under cold running water, scrubbing any grit from the shells. Bring a pot of water to a boil, add the clams, and blanch for just about 1 minute until they start to open. Remove immediately, drain well, and set aside. This quick blanching removes any sand or grit trapped inside.
Heat vegetable oil in a wok or large skillet over high heat until smoking. Add the ginger, garlic, dried chilies, and Sichuan peppercorns. Stir-fry for about 30 seconds until incredibly fragrant—the garlic should be just turning golden. Watch carefully to prevent burning.
Add the blanched clams to the wok and toss everything together for 1-2 minutes. Pour in the beer (or white wine), soy sauce, and sugar. Continue stir-frying over high heat, swirling the wok, until the liquid reduces into a glossy, slightly thickened sauce that coats the clams.
Remove from heat and drizzle in the sesame oil. Add the scallions and give one final toss. Transfer immediately to a serving plate and serve hot, spooning extra sauce from the bottom of the wok over the top. Enjoy while the clams are still piping hot.
A playful stir-fry combining juicy prawns with crunchy, buttery cereal. The cereal gets toasted until golden and fragrant, then tossed with succulent shrimp and aromatic garlic. It's a textural delight that works wonderfully as a light main or impressive appetizer.
