Stir-fried Sea Clams
Blanch the sea clam meat, then stir-fry with winter bamboo shoots and shiitake mushrooms, thicken with a cornstarch slurry, and serve.
Ingredients
cleaned sea clam meat
400 g
cooked winter bamboo shoots
75 g
soaked shiitake mushrooms
10 g
tomatoes
2
Instructions
1
Step 1
Clean the sea clam meat, cut each piece into two halves, blanch in 60°C warm water until half-cooked, remove from water, discard the membrane, and toss with Shaoxing wine to coat evenly.
2
Step 2
Slice the soaked shiitake mushrooms and cooked winter bamboo shoots, then combine them with fresh broth, salt, MSG, sugar, soy sauce, sesame oil, and wet starch to make a sauce.
3
Step 3
Add minced garlic to hot oil and stir-fry briefly, then add the winter bamboo shoots and shiitake mushrooms and stir-fry. Pour in the prepared sauce, bring to a boil and thicken, then add the sea clam meat, stir-fry a few times, and serve.
