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SideChef
Recipes
Dairy-Free
Asian Stir-Fried Clams
Recipe

14 INGREDIENTS • 9 STEPS • 20MINS

Asian Stir-Fried Clams

5
1 rating
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.
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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.
20MINS
Total Time
$16.15
Cost Per Serving
Ingredients
Servings
2
US / Metric
Cooking Oil
3 Tbsp
Cooking Oil
Lemongrass
2 stalks
Lemongrass
cut into 4 pieces total, white portion only
Fresh Ginger
1/4 in
Fresh Ginger, thinly sliced
Garlic
2 cloves
Garlic, minced
Red Chili Pepper
1
Red Chili Pepper, thinly sliced
Scallion
1 stalk
Scallion
cut into 1-inch pieces
Fresh Clams
1.5 lb
Fresh Clams
Sauce
Oyster Sauce
1 Tbsp
Oyster Sauce
Soy Sauce
1/2 Tbsp
Soy Sauce
Rice Wine
1/2 tsp
Rice Wine
Chicken Stock Granules
1/4 tsp
Chicken Stock Granules
Brown Sugar
1/2 tsp
Brown Sugar
Water
1/2 cup
Water
Corn Starch
1 tsp
Corn Starch
Nutrition Per Serving
VIEW ALL
Calories
504
Fat
25.8 g
Protein
50.3 g
Carbs
16.2 g
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Asian Stir-Fried Clams
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
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 (1 Tbsp), Soy Sauce (1/2 Tbsp), Rice Wine (1/2 tsp), Chicken Stock Granules (1/4 tsp), Brown Sugar (1/2 tsp), and Water (1/2 cup). Set aside.
step 2 Mix the Oyster Sauce (1 Tbsp), Soy Sauce (1/2 Tbsp), Rice Wine (1/2 tsp), Chicken Stock Granules (1/4 tsp), Brown Sugar (1/2 tsp), and Water (1/2 cup). Set aside.
step 3
Heat up Cooking Oil (3 Tbsp)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 3 Heat up Cooking Oil (3 Tbsp)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 (1/4 in) and Garlic (2 cloves). Stir-fry until aromatic (about 20 seconds or so).
step 5
Add the Fresh Clams (1.5 lb). Give all the ingredients a good toss.
step 5 Add the Fresh Clams (1.5 lb). 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 (1 tsp). This will thicken up the sauce. By now, most if not all of the clams should be opened.
step 7 As soon as the clams start to open up, add the Water mixed with Corn Starch (1 tsp). 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 Scallion (1 stalk) and the Red Chili Pepper (1).
step 8 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).
step 9
Serve immediately with steamed rice. Enjoy!
step 9 Serve immediately with steamed rice. Enjoy!
Tags
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Dairy-Free
Asian
Lunch
Date Night
Chinese
Quick & Easy
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