Stir-fried clams are very easy to find in many night markets and street stalls, and they are perfect as a snack with drinks. However, they also make for an excellent home-style dish. The freshness of the clams needs no elaboration, and the stir-frying process makes them even more tender. Note that you should not add monosodium glutamate (MSG) or other seasonings.
Chili Stir-Fried Clams
Ingredients Preparation
500 grams of clams, 50 grams of green pepper, an appropriate amount of dried chili, oil and salt to taste, pepper, sweet flour sauce, garlic cloves, and ginger.
Method Steps
1. Soak the clams in clear water to expel any sediment.
2. Heat water in a pot, and when boiling, add the clams and cook until they open, then remove.
3. In another wok, heat a little oil, add chili, ginger slices, and Sichuan pepper to fry and release their fragrance.
4. Then add the clams, a little water, and stir-fry. Add minced garlic, salt, and green pepper pieces, and stir-fry evenly.
Tips
Do not add MSG when stir-frying clams, and do not use too much salt.
Home-Style Stir-Fried Clams
Ingredients Preparation
1 kilogram of clams, 1 chili pepper, oyster sauce to taste, an appropriate amount of water and cornstarch, salt, soy sauce, scallion, and ginger.
Method Steps
1. Soak the clams in clear water for about 3 hours to expel any sediment.
2. Heat the pan, add oil and fry the scallions, ginger, and chili to release their fragrance, then add the drained clams.
3. Add an appropriate amount of white wine or cooking wine (the wine may ignite, but there is no need to worry).
4. Then add scallions, ginger, garlic, salt, oyster sauce, soy sauce, and cornstarch, cover the pot, and simmer for 3 minutes.
5. Once the clams have opened, drizzle with a little sesame oil, sprinkle with some coriander, and serve.
Private Recipe Stir-Fried Clams
Ingredients Preparation
2 pounds of clams, an appropriate amount of scallion, ginger, and garlic, star anise, chili, cooking wine, vinegar, soy sauce, salt, sugar, and beer.
Method Steps
1. Clean the clams and soak them for a few hours to expel any sediment (a little oil can be added to assist).
2. Heat the pan, add an appropriate amount of oil, and when it reaches 70% hot, add star anise, chili, minced garlic, and ginger slices to fry and release their fragrance.
3. Then add the clams and stir-fry. When they open, add cooking wine and vinegar, stir-fry to release the aroma, and add soy sauce.
4. Continue to stir-fry until most of the liquid has evaporated, then add a little beer to reduce the sauce. Add sugar and sprinkle with scallions before serving.
Tips
Clams that remain closed after stir-frying were likely dead before cooking and should not be eaten.