Stir-fried clams with garlic and ginger
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Simple way to stir fry, even with the most basic ingredients in your refrigerator, you may easily turn fresh clams into delicious dish in a flash!
ingredients
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serves: 4
12 large hard-shelled clams (or 36 small hard-shell clams, washed)
3 tablespoons canola oil
3 cloves garlic (minced)
1 piece 2-inch (5-cm) of peeled fresh ginger (very finely shredded)
4 oz (100 g) shiitake mushrooms (sliced)
1 head bok choy (sliced into 1-inch (2.5-cm) strips)
1 large pinch of dried red pepper flakes
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
Freshly ground Sichuan pepper or black pepper
4-6 green onions (sliced on the diagonal)
Servings Per Recipe: 4
Amount per Serving
Calories: 783
- Total Fat: 45.5 g
- Saturated Fat: 9.5 g
- Trans Fat: 0 g
- Cholesterol: 114 mg
- Sodium: 1523.5 mg
- Total Carbs: 73.6 g
- Dietary Fiber: 9.1 g
- Sugars: 11.1 g
- Protein: 22.3 g
preparation
1. Wash the clams under plenty of cold water. Put them in a single layer into the bottom of a large, shallow pan and add a llttle water.
2. Cover the pan with a tight-fitting lid and cook over a high heat for 2 to 3 minutes, until the clams have opened just enough for you to get them out of the shells. You don't want to cook them completely.
3. Remove the clams from the pan, reserving the liquid if it's required, and let them cool slightly. Then slide a small, sharp knife into each shell and cut through the two muscles on either side near the hinge, which hold the two shells together.
4. Remove the clams from the bottom shells and chop them into small pieces.
5. Lf using small clams, put them into a pan with 1/4 cup water. Cover and cook over a high heat for 2 to 3 minutes until just opened. Drain in a colander. When cool enough to handle, remove the clams from the shells; leave them whole.
6. Heat a wok over a high heat. Add the oil, followed by the garlic and ginger, and stir-fry for 30 seconds. Add the clams and stir-fry for 30 seconds to 1 minute, then add the mushrooms and stir-fry for 30 seconds. Add the bok choy and pepper flakes and stir-fry for 30 seconds, then add the soy sauce, oyster sauce, Sichuan or black pepper, and, finally, the green onions. Toss together briefly and serve.
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