Classic 7-Min Spicy Stir Fried Clams 香炒老干妈蛤蜊 Chinese Easy Lao Gan Ma Chilli Clam / Shellfish Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a neutral alternative that is less expensive.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Heat up your wok or pan and add in a good amount of oil.

Add one thumb-sized ginger, sliced thinly.

Add four to five stalks of spring onions, putting in the white part first, and fry until fragrant.

Add one whole red onion, sliced.

Add five pieces of dried red chili, seeds removed, depending on desired spiciness.

Add four cloves of chopped garlic and stir until fragrant.

Add two tablespoons of Lao Gan Ma (chili with black bean).

Add one tablespoon of oyster sauce and mix well.

Pour in 80 milliliters of water and mix again.

Add half a teaspoon of sugar to balance the taste.

Add frozen clams (already cooked) and cover with a lid, cooking for about two minutes.

If using fresh clams, cook for about four minutes instead.

After two minutes, remove the lid and give it a light stir to mix everything well.

Add two tablespoons of sauteing wine and the rest of the spring onions.

Turn off the flame and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens