Stir-fried Sea Clams
A Fujian-cuisine stir-fry of sea clams, using sea clam meat as the main ingredient and tossed with baby bok choy hearts, shiitake mushrooms, and carrots, then finished with a cornstarch-thickened sauce.
Ingredients
Sea clam meat (remove clam meat, cut each into 2 slices, discard impurities)
6 pieces (700g)
Bok choy hearts (set aside)
125g
Rehydrated shiitake mushrooms (cut into leaf-shaped pieces)
30g
Carrot (carve into a bat shape, then cut into slices)
2 pieces
Salt (for seasoning)
A small amount
Shaoxing wine (for seasoning)
65g
Water chestnut starch (for thickening)
A small amount
Clear broth (for thickening)
A small amount
Lard (for stir-frying in a hot wok)
500g
Instructions
1
Prepare Ingredients
Pry open the sea clam shells, remove the clam meat, cut each into 2 slices and discard impurities; cut the shiitake mushrooms into leaf-shaped pieces; carve the carrot into a bat shape then cut into slices
2
Stir-fry (Incomplete)
Heat lard (500g) in a wok over high heat, add the clam meat and stir-fry until 80% cooked, then remove and drain the oil. Add the bok choy hearts and shiitake mushrooms back to the original wok, add salt and Shaoxing wine and stir-fry quickly, then add clear broth and water chestnut starch to thicken the sauce, immediately return the clam meat to the wok (original step is incomplete)
