ASIAN STIR-FRIED CLAMS RECIPE | SIDECHEF
Asian Stir-Fried Clams is a simple but incredibly flavorful dish. The combination of these common Chinese-cooking ingredients really elevate the flavor of this wonderful shellfish.
Provided by Wok & Skillet
Categories Date Night Weeknight Dinners Low-Carb Sauces and Dressing Quick and Easy Nut-Free Dairy-Free Egg-Free Entertaining Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 1200S
Yield 2
Number Of Ingredients 14
Steps:
- Prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking.
- Mix the Oyster Sauce (1 tablespoon), Soy Sauce (2 teaspoon), Rice Wine (1/2 teaspoon), Chicken Stock Granules (1/4 teaspoon), Brown Sugar (1/2 teaspoon), and Water (1/2 cup). Set aside.
- Heat up Cooking Oil (3 tablespoon)ng oil (3 tablespoon) over medium-heat in a wok or large frying pan. Cut the Lemongrass (2 stalk) into 4 pieces and stir-fry until the edges start to brown just a little.
- Add the Fresh Ginger (1/4 inch) and Garlic (2 clove). Stir-fry until aromatic (about 20 seconds or so).
- Add the Fresh Clams (1.5 pound). Give all the ingredients a good toss.
- Add the sauce, then stir gently, let the sauce bubble.
- As soon as the clams start to open up, add the Water mixed with Corn Starch (1 teaspoon). This will thicken up the sauce. By now, most if not all of the clams should be opened.
- As soon as the sauce has thickened a little, turn off the heat and add the Scallion (1 stalk) and the Red Chili Pepper (1).
- Serve immediately with steamed rice. Enjoy!
Nutrition Facts : Calories 306 calories, ProteinContent 26.3 g, FatContent 13.0 g, CarbohydrateContent 20.8 g, SodiumContent 1339.2 mg, SaturatedFatContent 1.1 g, TransFatContent 0.0 g, CholesterolContent 51.0 mg, SugarContent 10.9 g, FiberContent 0.4 g, UnsaturatedFatContent 11.0 g
CLAMS WITH ASIAN NOODLES RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the black beans in several changes of water to remove excess salt. Pat them dry, then lightly crush them. Set them aside.
- Heat the peanut oil in a wok or a heavy casserole. Add the garlic, ginger and chili pepper and saute about a minute. Add the clams and stir.
- Add the chicken stock and rice wine, stir, then cover the pot and cook over medium heat until the clams have opened. Allow the clams to simmer in the broth another six minutes. Taste the broth. If it is too salty, add a little water or unseasoned chicken stock. Remove the pot from the heat.
- While the clams are cooking, bring a large pot of water to a boil, add the noodles and cook them about five minutes. Drain the noodles and place them in a warm serving dish. Toss them with the sesame oil.
- Reheat the clams, still in their shells, in their broth then pour the contents of the pot over the noodles. Sprinkle with scallions and coriander and serve
Nutrition Facts : @context http//schema.org, Calories 583, UnsaturatedFatContent 12 grams, CarbohydrateContent 74 grams, FatContent 17 grams, FiberContent 0 grams, ProteinContent 34 grams, SaturatedFatContent 3 grams, SodiumContent 1749 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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