Stir-Fried Clams

Name: Stir-Fried Clams
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 250 g fresh clam meat (taken out, washed, cut into 3 mm thick slices); 15 g canned bamboo shoots (julienned); 15 g mushrooms (julienned); 15 g rehydrated wood ear mushrooms (stems removed, washed, torn into small pieces); 40 g peanut oil; 15 g scallion (peeled, washed, minced); 10 g ginger (peeled, washed, minced); 5 g garlic (peeled, washed, minced); 15 g cooking wine; 1.5 g MSG; 10 g soy sauce; 3 g fine salt; 15 g starch; 50 g chicken broth; 10 g sesame oil

A Korean-style stir-fried seafood dish featuring rich, flavorful clam meat with a crisp, tender, and refreshing texture.

30 min

Easy

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Ingredients

fresh clam meat (taken out, washed, cut into 3 mm thick slices) 250 g

canned bamboo shoots (julienned) 15 g

mushrooms (julienned) 15 g

rehydrated wood ear mushrooms (stems removed, washed, torn into small pieces) 15 g

peanut oil 40 g

scallion (peeled, washed, minced) 15 g

ginger (peeled, washed, minced) 10 g

garlic (peeled, washed, minced) 5 g

cooking wine 15 g

MSG 1.5 g

soy sauce 10 g

fine salt 3 g

starch 15 g

chicken broth 50 g

sesame oil 10 g

Instructions

Step 1

Take the clam meat out, wash it, and cut it into 3 mm thick slices. Julienne the bamboo shoots and mushrooms. Remove the tough stems from the rehydrated wood ear mushrooms, wash them well, and tear them into small pieces. Peel and wash the scallion, ginger, and garlic, then mince them all.

Step 2

Blanch the clam meat, bamboo shoots, mushrooms, and wood ear mushrooms briefly in boiling water, then lift them out and drain well; set aside.

Step 3

Heat the peanut oil in a wok. When it is about half-hot, add the minced scallion, ginger, and garlic and stir-fry until fragrant. Add the clam meat, bamboo shoots, mushrooms, and wood ear mushrooms and toss. Stir in the cooking wine, MSG, soy sauce, salt, and chicken broth, and toss a few more times to balance the flavor. Stir in a small amount of cornstarch slurry to thicken the sauce; once it comes back to a boil, drizzle with the sesame oil, transfer to a serving plate, and serve.