STIR-FRIED CLAMS OR MUSSELS WITH OYSTER SAUCE
4 servings
Have ready:
- 4 pounds littleneck clams, scrubbed and rinsed, or mussels, scrubbed and debearded
Heat in a wok or large skillet over high heat:
- 2 tablespoons vegetable oil
Add:
- 2 garlic cloves, minced
- 1-inch piece ginger, peeled and minced
and the clams or mussels. Cover and cook 2 minutes. Uncover and cook, stirring, until the mollusks open, a few minutes more. Add:
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine dry sherry, or sake
- 2 tablespoons chopped green onions
Cook, stirring, for about 30 seconds. Stir in:
- ¼ cup bottled clam juice or water
Transfer the clams or mussels to a serving dish, pour the sauce over them, and garnish with:
- Minced green onions and cilantro
Serve with:
- Cooked rice