SamaSama Kitchen一起煮

Garlic Stir-Fried Clams

蒜香炒花甲

Clams boiled just until they open, then tossed fast in garlic, oyster sauce and chilli sauce. Boiling first cooks them quickly so the meat stays tender; it works for any shellfish.

  • 15 min
  • Easy

Ingredients 7

  • Clams 花甲to taste
  • Oyster sauce 蚝油2 tbsp
  • Garlic chilli sauce 蒜蓉辣椒酱1 tbsp
  • Garlic 蒜to taste
  • Spring onion 葱to taste
  • Cooking oil 油to taste
  • Water 水to taste

Steps 5

  1. Put the clams in a pot with cold water to cover. Cover and heat until the clams open.

    花甲放进锅里，加冷水没过，盖上盖子煮到花甲开口。

  2. As soon as they open, stir a few times and lift them out to drain; boiling longer makes them tough. Throw away any that stay closed.

    一开口就翻几下马上捞出沥干，煮久了肉会老。不开口的扔掉。

  3. Mix the oyster sauce, chilli sauce and a small spoon of hot water in a bowl. This stops the sauce burning in the wok.

    把蚝油、辣椒酱和一小勺热水在碗里调匀，这样下锅不容易炒糊。

  4. Heat oil and fry the minced garlic for 5 seconds. Add the sauce and spring onion, then the clams right away.

    热锅热油，下蒜蓉炒5秒，倒入调好的酱汁和葱，马上放花甲。

  5. Toss quickly until every clam is coated, then serve at once.

    快速翻炒到花甲都裹上酱汁，立刻出锅装盘。