Stir-fried Sea Clams

Name: Stir-fried Sea Clams
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Ingredients: 6 pieces (700g) Sea clam meat (remove clam meat, cut into two pieces, remove impurities); 125g Choy sum (for stir-frying); 30g Soaked shiitake mushrooms (cut into leaf-shaped pieces); 2 pieces Carrot (carved into bat shape, then sliced); a pinch Salt (seasoning); 65g Shaoxing wine (seasoning); a pinch Water chestnut starch (for thickening); a pinch Clear soup (for thickening); 500g Lard (for stir-frying)

A Fujian-style stir-fried sea clam dish featuring four colors—red, green, black, and white. Exceptionally fresh, tender, and crisp, this is a classic summer dish.

27 min

Easy

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Ingredients

Sea clam meat (remove clam meat, cut into two pieces, remove impurities) 6 pieces (700g)

Choy sum (for stir-frying) 125g

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

Carrot (carved into bat shape, then sliced) 2 pieces

Salt (seasoning) a pinch

Shaoxing wine (seasoning) 65g

Water chestnut starch (for thickening) a pinch

Clear soup (for thickening) a pinch

Lard (for stir-frying) 500g

Instructions

Preparation

Open the sea clam shells, remove the clam meat, cut into two pieces, remove impurities; cut the shiitake mushrooms into leaf-shaped pieces; carve the carrot into bat shape, then slice.

Stir-fry

Heat lard in a wok over high heat, add clam meat and stir-fry until 80% cooked, remove and drain oil.

Cooking

Return the choy sum and shiitake mushrooms to the original pan, add salt and wine and stir-fry quickly, then add clear soup and water chestnut starch to thicken, immediately add clam meat, stir-fry over high heat for about one to two minutes, then serve on a plate.