Stir-fried Clams with Basil and Chili九層塔香辣炒蜆
A vibrant and aromatic Cantonese stir-fry featuring fresh clams quickly cooked with fragrant Thai basil, fiery bird's eye chilies, and savory sauces.
01Ingredients
- 600g fresh clams
- 4 cloves garlic
- 2 pcs red bird's eye chilies
- 1 cup Thai basil leaves
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 0.5 tsp sugar
- 1 tbsp Shaoxing wine
- 3 tbsp water or chicken stock
- 0.5 tsp cornstarch
- 2 tbsp cooking oil
Nutrition (per serving)245kcal
- Protein28.5g
- Carbs8.2g
- Fat10.8g
Fiber 1.2 gSodium 582 mg
02Steps
- Soak fresh clams in salted water for 30 minutes to purge sand, then rinse thoroughly.
- Mince garlic and slice red bird's eye chilies.
- In a small bowl, combine soy sauce, oyster sauce, sugar, Shaoxing wine, water or chicken stock, and cornstarch to make the sauce.
- Heat cooking oil in a wok over high heat. Add minced garlic and sliced red bird's eye chilies, stir-fry until fragrant.
- Add clams to the wok and stir-fry briefly. Pour in the prepared sauce, cover, and cook until all clams open, shaking the wok occasionally. Discard any unopened clams.
- Stir in Thai basil leaves until just wilted. Serve immediately.
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