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Stir Fried Garlic Stems with Clam Meat (蒜芯炒蜆肉)

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Ingredients
  

  • 323 g garlic stems
  • 300 g frozen clam meat
  • 280 g bamboo shoots
  • 2 tbsp Sa Cha sauce
  • 4 garlic
  • 3 slices ginger
  • 1 tsp sesame oil
  • 1 tsp oyster sauce

Marinade for frozen clam meat:

  • 1 tsp fish sauce
  • ½ tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp cooking wine

Instructions
 

  • Wash garlic stem and cut both ends. Cut into pieces
  • Use salt water to defrost the clam meat. Wash and rinse with warm water for about 5 seconds. Dry them up thoroughly and marinade them for about 10 minutes.
  • Cut the bamboo shoots into strips. Wash them with hot water for about 30 seconds. Dry them up.
  • Peel the garlic and cut into slices.
  • Wash the ginger and cut into strips
  • Put 2 tbsp of oil into the wok on medium heat. Add ginger, garlic, sa cha sauce and oyster sauce, Fry them until the aroma comes out. Add bamboo shoots and garlic stems for about one minute. Then add 2 tbsp of water and close the lid for about one minute.
  • Add clam meat and a bit of salt to fry for about 30 seconds. Turn off the heat and put 1 tsp of sesame oil. Mix evenly. Serve.

Notes

  1. The clam meat cooks easily. We use warm water to wash clam meat therefore we don’t overcook them. Otherwise they will become small and the nature of taste is not good.