Stir-Fried Sea Clam Meat

Name: Stir-Fried Sea Clam Meat
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 (700 g) clam meat (cut in half, remove impurities); 125 g baby bok choy hearts; 30 g rehydrated shiitake mushrooms (cut into leaf-shaped pieces); 2 carrots (carved into bat shapes, then sliced); a pinch salt; 65 g Shaoxing wine; a pinch water chestnut starch; a pinch chicken broth

Sea clam meat, baby bok choy hearts, shiitake mushrooms, and carrots combine for a vibrant palette. Stir-fried briskly over high heat in hot oil and finished with a light cornstarch glaze, the dish delivers tender, crisp bites with rich color.

30 min

Easy

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Ingredients

clam meat (cut in half, remove impurities) 6 (700 g)

baby bok choy hearts 125 g

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

carrots (carved into bat shapes, then sliced) 2

salt a pinch

Shaoxing wine 65 g

water chestnut starch a pinch

chicken broth a pinch

Instructions

Step 1

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

Step 2

Heat a wok over high heat with pork fat (500 g). Add the clam meat and stir-fry until about 80% cooked, then remove and drain off the oil. Return the bok choy hearts and shiitake mushrooms to the wok, add the salt and Shaoxing wine, and stir-fry briskly. Pour in the chicken broth and thicken with the water chestnut starch, then return the clam meat to the wok and stir-fry over high heat for about 1–2 minutes. Plate and serve immediately.