Napa cabbage stir-fry with clams.
Stir-fryingIngredients
- 400g of clams.
- Approximately 300-400 grams of Napa cabbage (about the size of a water bottle).
- 1 tablespoon of cooking oil.
- 2 tablespoons of cooking wine.
- 2 tablespoons of soy sauce.
- 2 tablespoons of finely chopped green chili peppers.
- 1 tablespoon of minced garlic.
- A small amount of minced ginger.
- 2 tablespoons of cornstarch slurry (mix 2 parts cornstarch with 2 parts water).
- 1/2 onion.
- A small amount of bell peppers (or paprika).
- A few chives.
- 1 teaspoon of salt (levelled).
- 1/2 teaspoon of black pepper.
- 1 tablespoon of corn syrup or oligosaccharide.
Instructions
The clams should be soaked in saltwater for about 30 minutes to remove any sand or grit, and then rinsed thoroughly before being used.
Cut the Napa cabbage into pieces about 2-3 cm in size, and prepare the other vegetables in a similar fashion.
Heat a tablespoon of cooking oil in a pan over medium-high heat. Add 400 grams of clams.
Once the clams start to open, add 2 tablespoons of cooking wine to remove any fishy smell.
Add onions, napa cabbage, chopped green chili peppers, garlic, and ginger, and stir-fry quickly until the vegetables are wilted.
Add 2 tablespoons of soy sauce and stir-fry. Then, add chives, bell peppers, and green peppers.
Season with a pinch of salt and pepper.
Add one tablespoon of corn syrup for sweetness.
Pour two tablespoons of water and cornstarch mixture onto the moist area of the pan bottom, quickly stir to dissolve the cornstarch and create a slurry, then spread it evenly.