Name: Asian Stir-Fried Clams
Total time: PT1200.0S
Yield: 2
Ingredients: 3 tablespoon Cooking Oil; 2 stalk Lemongrass; 1/4 inch Fresh Ginger; 2 clove Garlic; 1 Red Chili Pepper; 1 stalk Scallion; 1.5 pound Fresh Clams; 1 tablespoon Oyster Sauce; 2 teaspoon Soy Sauce; 1/2 teaspoon Rice Wine; 1/4 teaspoon Chicken Stock Granules; 1/2 teaspoon Brown Sugar; 1/2 cup Water; 1 teaspoon Corn Starch

Asian Stir-Fried Clams is a simple but incredibly flavorful dish. The combination of these common Chinese-cooking ingredients really elevate the flavor of this wonderful shellfish.

Intermediate

Date Night

Asian Stir-Fried Clams

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Cooking Oil

tablespoon

Lemongrass

stalk

Fresh Ginger

inch

Garlic

clove

Red Chili Pepper

Scallion

Fresh Clams

pound

Sauce

Oyster Sauce

Soy Sauce

teaspoon

Rice Wine

Chicken Stock Granules

Brown Sugar

Water

Corn Starch

Stove

Prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking.

Mix the {@1:}, {@4:}, {@3:}, {@0:}, {@2:}, and {@5:}. Set aside.

Mix the Oyster Sauce (1 tablespoon), Soy Sauce (2 teaspoon), Rice Wine (1/2 teaspoon), Chicken Stock Granules (1/4 teaspoon), Brown Sugar (1/2 teaspoon), and Water (1/2 cup). Set aside.

Heat up {@0:}ng oil (3 tablespoon) over medium-heat in a wok or large frying pan. Cut the {@1:} into 4 pieces and stir-fry until the edges start to brown just a little.

Heat up Cooking Oil (3 tablespoon)ng oil (3 tablespoon) over medium-heat in a wok or large frying pan. Cut the Lemongrass (2 stalk) into 4 pieces and stir-fry until the edges start to brown just a little.

Add the {@0:} and {@1:}. Stir-fry until aromatic (about 20 seconds or so).

Add the Fresh Ginger (1/4 Inch) and Garlic (2 clove). Stir-fry until aromatic (about 20 seconds or so).

Add the Fresh Ginger (1/4 inch) and Garlic (2 clove). Stir-fry until aromatic (about 20 seconds or so).

Add the {@0:}. Give all the ingredients a good toss.

Add the Fresh Clams (1.5 pound). Give all the ingredients a good toss.

Add the sauce, then stir gently, let the sauce bubble.

As soon as the clams start to open up, add the Water mixed with {@0:}. This will thicken up the sauce. By now, most if not all of the clams should be opened.

As soon as the clams start to open up, add the Water mixed with Corn Starch (1 teaspoon). This will thicken up the sauce. By now, most if not all of the clams should be opened.

As soon as the sauce has thickened a little, turn off the heat and add the {@1:} and the {@0:}.

As soon as the sauce has thickened a little, turn off the heat and add the Scallion (1 stalk) and the Red Chili Pepper (1 N/A) [thinly sliced].

As soon as the sauce has thickened a little, turn off the heat and add the Scallion (1 stalk) and the Red Chili Pepper (1).

Serve immediately with steamed rice. Enjoy!

Asian Stir-Fried Clams

5.0

20MINS

$16.15

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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