One of my favorite dishes, ginger just one of my favorite ingredients in cooking. It brings the refreshing taste of it. Actually I wanted to cook this clams with the rice wine but changed my mind coz I wanted something different. Something I never try it before. Yes! I been cooking the same old dish and I’m changeling myself to find something new. Not much different that the rice wine dish but came across a Thai version of it without the wine. So come and try it!
Ingredients:
2lb clams in their shells
2 tablespoons sunflower oil
4-5 garlic cloves, finely chopped
¼ cup Vegetable or seafood Stock or water
2 oz fresh ginger root, peeled and finely sliced
1 tablespoon oyster sauce
1 tablespoon onions, finely slice
Cilantro leaves, to garnish
Method:
Prepare the clams. Heat the oil in a nonstick wok or skillet and stir-fry the garlic over medium heat until lightly browned.
Add the clams to the wok and stir-fry over medium heat for 4-5 minutes. Add the stock or water, ginger, oyster sauce, soy sauce, and green onions and stir-fry for another 2-3 minutes or until all the clams have opened. Discard any shells that have not opened. Spoon onto a serving plate, garnish with a few cilantro leaves, and serve immediately.
