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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Soak fresh clams in salted water for 30 minutes to purge sand, then rinse thoroughly.
2. Mince garlic and slice red bird's eye chilies.
3. In a small bowl, combine soy sauce, oyster sauce, sugar, Shaoxing wine, water or chicken stock, and cornstarch to make the sauce.
4. Heat cooking oil in a wok over high heat. Add minced garlic and sliced red bird's eye chilies, stir-fry until fragrant.
5. 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.
6. Stir in Thai basil leaves until just wilted. Serve immediately.

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