Cooking Instructions
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Step 1
Prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking.
Step 2
Mix the
Oyster Sauce (15 mL)
,
Soy Sauce (10 mL)
,
Rice Wine (2 mL)
,
Chicken Stock Granules (as needed)
,
Brown Sugar (2 g)
, and
Water (120 mL)
. Set aside.
Step 3
Heat up
Cooking Oil (45 mL)
ng oil (3 tablespoon) over medium-heat in a wok or large frying pan. Cut the
Lemongrass (2 stalks)
into 4 pieces and stir-fry until the edges start to brown just a little.
Step 4
Add the
Fresh Ginger (0.6 cm)
and
Garlic (2 cloves)
. Stir-fry until aromatic (about 20 seconds or so).
Step 5
Add the
Fresh Clams (680 g)
. Give all the ingredients a good toss.
Step 6
Add the sauce, then stir gently, let the sauce bubble.
Step 7
As soon as the clams start to open up, add the Water mixed with
Corn Starch (2 g)
. This will thicken up the sauce. By now, most if not all of the clams should be opened.
Step 8
As soon as the sauce has thickened a little, turn off the heat and add the
Scallions (1 stalk)
and the
Red Chili Pepper (1)
.
Step 9
Serve immediately with steamed rice. Enjoy!
