Ingredients with Measurements:
- 1 pound dried clams
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon sugar
- Salt and pepper to taste
- 1/4 cup water
- 1/4 cup chopped scallions
Special equipment needed:
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Soak the dried clams in cold water for at least 2 hours or overnight until they are soft and plump. Drain and rinse them in a colander.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and onion and stir-fry for 1 minute until fragrant.
3. Add the red and green bell peppers and stir-fry for 2-3 minutes until they are slightly softened.
4. Add the soaked clams and stir-fry for 1-2 minutes until they are heated through.
5. In a small bowl, whisk together the soy sauce, oyster sauce, chili garlic sauce, sugar, salt, and pepper. Pour the sauce over the clams and stir-fry for 1-2 minutes until the clams are coated in the sauce.
6. Add the water and stir-fry for another 1-2 minutes until the sauce has thickened and the clams are fully cooked.
7. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 2 hours (for soaking the clams)
- Cooking time: 10-15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 12g
- Protein: 18g
Substitutions for ingredients:
- Dried clams can be substituted with other dried seafood such as shrimp or squid.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Red and green bell peppers can be substituted with other vegetables such as carrots, broccoli, or snow peas.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Chili garlic sauce can be substituted with sriracha or red pepper flakes.
Variations:
- Add sliced mushrooms or bamboo shoots for extra texture and flavor.
- Use chicken or beef instead of clams for a meatier stir-fry.
- Make it vegetarian by using tofu or tempeh instead of clams.
Tips and tricks:
- Soaking the clams overnight will yield the best results, but if you're short on time, you can soak them in hot water for 30 minutes to 1 hour.
- Be sure to rinse the clams thoroughly after soaking to remove any sand or grit.
- Don't overcook the clams or they will become tough and rubbery.
Storage instructions:
- Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in a large bowl or on a platter with a garnish of chopped scallions.
Garnishes:
- Chopped scallions
Pairings:
- Serve the stir-fry with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
- If the clams are too salty, rinse them again in cold water before cooking.
Food safety advice:
- Be sure to soak the clams for at least 2 hours to ensure they are fully rehydrated and safe to eat.
- Cook the clams to an internal temperature of 145°F to kill any bacteria or parasites.
Food history:
- Dried seafood is a common ingredient in Chinese cuisine and has been used for centuries as a way to preserve seafood for long periods of time.
Flavor profiles:
- Salty, spicy, savory
Serving suggestions:
- Serve the stir-fry family-style with a large bowl of rice and chopsticks for everyone to share.
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