Clam Stir-Fry with Garlic and Chiles
爆炒花甲
Clams are briefly boiled, then stir-fried with garlic, chiles and a thickened soy sauce.
Published
Ingredients
Quantities are included where specified in the original recipe.
- clams
- ginger
- garlic
- green and red chiles
- bird's eye chiles
- scallions
- 1 spoonfulsalt for purging
- 1 spoonfulcooking wine
- 1 spoonfullight soy sauce
- 1/2 spoonfuldark soy sauce
- 2 spoonfulsstarch
- 1/2 spoonfulsugar
- 1/2 bowlwater
- cooking oil
- a littlesalt for stir-frying
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Step-by-Step Instructions
- 01
Cover the clams with water, add salt and a few drops of oil and leave for 1 hour to purge. Wash thoroughly.
- 02
Put clams in water with ginger and cooking wine, bring to a boil and remove when they begin opening. Rinse and drain.
- 03
Mix the light soy sauce, dark soy sauce, starch, sugar and water as shown in the original sauce image.
- 04
Heat oil and fry ginger, garlic and bird’s eye chiles. Add the clams and a little salt, then quickly toss.
- 05
Add the sauce and stir-fry until thickened and the clams are cooked. Add green and red chile rings and scallions and toss.
Illustrated Cooking Guide
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Cooking Method
Clam Stir-Fry with Garlic and Chiles
Clams are briefly boiled, then stir-fried with garlic, chiles and a thickened soy sauce.
Ingredients
- clams
- ginger
- garlic
- green and red chiles
- bird's eye chiles
- scallions
- 1 spoonfulsalt for purging
- 1 spoonfulcooking wine
- 1 spoonfullight soy sauce
- 1/2 spoonfuldark soy sauce
- 2 spoonfulsstarch
- 1/2 spoonfulsugar
- 1/2 bowlwater
- cooking oil
- a littlesalt for stir-frying
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Method
- 01
Cover the clams with water, add salt and a few drops of oil and leave for 1 hour to purge. Wash thoroughly.
- 02
Put clams in water with ginger and cooking wine, bring to a boil and remove when they begin opening. Rinse and drain.
- 03
Mix the light soy sauce, dark soy sauce, starch, sugar and water as shown in the original sauce image.
- 04
Heat oil and fry ginger, garlic and bird’s eye chiles. Add the clams and a little salt, then quickly toss.
- 05
Add the sauce and stir-fry until thickened and the clams are cooked. Add green and red chile rings and scallions and toss.
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