Prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking.
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 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 Fresh Ginger (1/4 inch) and Garlic (2 clove). Stir-fry until aromatic (about 20 seconds or so).
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 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 Scallion (1 stalk) and the Red Chili Pepper (1).
Serve immediately with steamed rice. Enjoy!