Prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking.
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)
Water (1/2 cup)
. Set aside.
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.
Fresh Ginger (1/4 in)
Garlic (2 cloves)
. Stir-fry until aromatic (about 20 seconds or so).
Fresh Clams (1.5 lb)
. 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
Corn Starch (1 tsp)
. 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
Scallions (1 stalk)
Red Chili Pepper (1)
Serve immediately with steamed rice. Enjoy!