Stir-fried Sea Clam

Name: Stir-fried Sea Clam
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 6 (700 g) sea clam meat (shelled, halved, cleaned); 125 g baby bok choy hearts; 30 g rehydrated shiitake mushrooms (cut into leaf-shaped pieces); 2 carrots (carved into bat shapes, sliced); salt, a pinch; 65 g Shaoxing wine; water chestnut starch, a pinch; clear broth, a pinch

A Fujian (Min) cuisine dish made by quick stir-frying sea clam meat with bok choy hearts, shiitake mushrooms and other ingredients.

30 min

Easy

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Ingredients

sea clam meat (shelled, halved, cleaned) 6 (700 g)

baby bok choy hearts 125 g

rehydrated shiitake mushrooms (cut into leaf-shaped pieces) 30 g

carrots (carved into bat shapes, sliced) 2

salt a pinch

Shaoxing wine 65 g

water chestnut starch a pinch

clear broth a pinch

Instructions

Ingredient Preparation

Open the clam shells, remove the clam meat, cut each piece in half, and discard any impurities. Cut the rehydrated shiitake mushrooms into leaf-shaped pieces. Carve the carrots into bat shapes, then slice them.

Stir-frying and Thickening

Heat lard (500 g) in a wok over high heat. Add the clam meat and stir-fry until about 80 percent cooked, then remove and drain off the oil. Return the baby bok choy hearts and shiitake mushrooms to the same wok with the remaining oil, add salt and wine, and quickly stir-fry. Pour in the clear broth and thicken with water chestnut starch, then immediately return the clam meat to the pan and toss to combine.