Easiest Way to Cook Tasty Stir Fry Clams in Ginger Spring Onion

Easiest Way to Cook Tasty Stir Fry Clams in Ginger Spring Onion Delicious, fresh and tasty.

Stir Fry Clams in Ginger Spring Onion. Add the clams in to the frying pan and season with the salt and Shaoxing wine before tossing the clams until all of the ingredients have combined. Heat up cooking oil in wok, stir fry ginger, chili peppers, and garlic and white parts of spring onions with medium heat until aroma. Then turn up the fire and add cooked clams in.

Cook and if still not thick add little slurry and cook, finish with some more spring onions.

Heat up the oil over high heat, then add in the ginger slices.

Next, add in the spring onions and stir fry, mixing well.

You can have Stir Fry Clams in Ginger Spring Onion using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Stir Fry Clams in Ginger Spring Onion

1. You need of Clams.

2. Prepare slices of Ginger cut.

3. You need 2 inches of Spring onion cut.

4. You need of Shallots.

5. It’s of Sauce ingredients.

6. You need 1 tbsp of oyster sauce.

7. Prepare 1 tbsp of soy sauce.

8. It’s 1 tsp of dark soy sauce.

9. You need 1 tsp of sesame oil.

10. It’s 1 tbsp of Shaoxing wine.

11. Prepare 1/2 tsp of salt.

12. Prepare 1/2 tsp of sugar.

13. You need of Corn starch solution.

14. You need 1/2 cup of water.

Do not overcook the spring onion otherwise it will be too limp.

Add the beef back and the bowl of sauce to the wok and give it a quick stir.

This simple stir-fried dish takes the classic Cantonese flavour of seafood steamed with ginger and spring onion, flipping it into a fast wok-fried dish that focuses on the natural flavours of the ingredients.

We've shown you how we stir fry beef in ginger and spring onion sauce, fish in ginger and.

Stir Fry Clams in Ginger Spring Onion step by step

1. 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..

2. 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..

3. 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..

4. Add seasoning and water. Add half of the spring onion and close the lid. Let it simmer for 3 minutes in medium high heat..

5. 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..

Add ginger, white part of spring onions and garlic.

Add carrots and black fungus, stir-fry until carrots are softened.

Add crocodile meat, stir-fry until meat is cooked through.

Add green part of spring onions and season to taste.

Lastly, drizzle a bit of sesame oil and serve with.