Stir-fried Sea Clams
A renowned Fujian-style seafood specialty, featuring sea clam slices stir-fried with winter bamboo shoots and shiitake mushrooms for a fresh, tender texture.
Ingredients
Cleaned sea clam meat (cleaned and sliced into two pieces, blanched in 60°C warm water until half-cooked, membranes removed and tossed with cooking wine)
400g
Cooked winter bamboo shoots (sliced)
75g
Rehydrated shiitake mushrooms (sliced)
10g
Tomatoes
2
Fresh stock (for preparing the sauce)
as needed
Salt
to taste
MSG
to taste
Sugar
to taste
Soy sauce
to taste
Sesame oil
to taste
Wet cornstarch (for thickening the sauce)
as needed
Minced garlic (for sautéing)
as needed
Cooking wine (for marinating the clam meat)
to taste
Instructions
1
Preparing the clams
Clean the clams and slice them into two pieces. Blanch in 60°C warm water until half-cooked, then remove. Strip off the membranes and toss with cooking wine.
2
Preparing the sauce
Slice the shiitake mushrooms and winter bamboo shoots. Combine with the fresh stock, salt, MSG, sugar, soy sauce, sesame oil, and wet cornstarch to make the sauce.
3
Stir-frying
Sauté the minced garlic briefly in oil, add the winter bamboo shoots and shiitake mushrooms and stir-fry. Then pour in the sauce, bring to a boil to thicken, add the clam meat, toss a few times, and serve.
