Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stir fry clams in ginger spring onion. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Stir Fry Clams in Ginger Spring Onion is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Stir Fry Clams in Ginger Spring Onion is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook stir fry clams in ginger spring onion using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Stir Fry Clams in Ginger Spring Onion:
- Take Clams
- Make ready slices Ginger cut
- Make ready 2 inches Spring onion cut
- Make ready Shallots
- Make ready Sauce ingredients
- Take 1 tbsp oyster sauce
- Take 1 tbsp soy sauce
- Make ready 1 tsp dark soy sauce
- Take 1 tsp sesame oil
- Make ready 1 tbsp Shaoxing wine
- Take 1/2 tsp salt
- Prepare 1/2 tsp sugar
- Take Corn starch solution
- Get 1/2 cup water
Instructions to make Stir Fry Clams in Ginger Spring Onion:
- Wash clams in a bowl of water mixed with baking soda and salt. Wash away dirt and residue with lots of water. Soak clamps in hot water for 5 minutes, the clamps will open up. Remove those closed clamps, it may be mud in it or empty.
- Heat up 6 tbsp oil in hot wok. Briefly deep fry the clamps for just a few seconds and set aside. This process is called Fly Oil, is to remove fishy smell in seafood.
- Heat up 2 tbsp oil in hot wok. Add in ginger slices and stir fry till aroma and slightly brown. Add in scallion followed by clamps. Add in Shaoxing wine and continue stir fry quickly.
- Add seasoning and water. Add half of the spring onion and close the lid. Let it simmer for 3 minutes in medium high heat.
- Open the lid and add in the other half spring onion. Pour in corn starch solution slowly while continue to stir the clamps to thicken the sauce and serve.
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