How to Prepare Favorite Stir Fry Clams in Ginger Spring Onion

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Many things affect the quality of taste from Stir Fry Clams in Ginger Spring Onion, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir Fry Clams in Ginger Spring Onion delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stir Fry Clams in Ginger Spring Onion is 2 pax. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Stir Fry Clams in Ginger Spring Onion estimated approx 15 minutes.

To begin with this recipe, we have to prepare a few components. You can have Stir Fry Clams in Ginger Spring Onion using 14 ingredients and 5 steps. Here is how you can achieve it.

Very delicious and simple recipe for cooking clamps is with ginger and spring onion and stir fry. Rich in aroma and flavours. Ginger and spring onion is a perfect match in heaven, it can be used to cook fish, chicken and meat.

Ingredients and spices that need to be Take to make Stir Fry Clams in Ginger Spring Onion:

1. Clams
2. slices Ginger cut
3. 2 inches Spring onion cut
4. Shallots
5. Sauce ingredients
6. 1 tbsp oyster sauce
7. 1 tbsp soy sauce
8. 1 tsp dark soy sauce
9. 1 tsp sesame oil
10. 1 tbsp Shaoxing wine
11. 1/2 tsp salt
12. 1/2 tsp sugar
13. Corn starch solution
14. 1/2 cup water

Instructions to make to make Stir Fry Clams in Ginger Spring Onion

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.

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