Seven Treasures Clam and Vegetable Stir-Fry
Ingredients:
- 2 15-ounce cans of Sea Watch\'1as whole ocean clams
- 1/4 cup of reserved clam juice
- 1/4 cup soy sauce
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoons dried crushed red pepper
- 1/4 cup water
- 2 red bell peppers, seeded, sliced into strips
- 8 baby bok choy, halved
- 2 8 oz. cans sliced water chestnuts, drained
- 1 14 oz. cans baby corn, drained
- 2 14 oz. cans straw mushrooms, drained
- 4 garlic cloves, minced
- 2 tablespoons peeled fresh ginger, minced
- 8 scallions, thinly sliced on diagonal
Method:
- Drain clams, Reserving 1/4 cup of the liquid.
- Pat dry with paper towels.
- Whisk next 6 ingredients in medium bowl to blend.
- Add clams and stir to coat; marinate 15 minutes.
- Drain, reserving marinade in small bowl.
- Whisk 1/4 cup water and cornstarch into marinade.
- Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat.
- Add clams and quickly saut\'8e, no more than 2 minutes.
- Using slotted spoon, transfer to a plate.
- Add remaining vegetable oil to skillet.
- Add vegetables; stir-fry until crisp-tender, about 3 to 4 minutes.
- Add garlic and ginger; stir-fry 30 seconds.
- Drizzle reserved marinade mixture over vegetables.
- Stir-fry until marinade thickens slightly, about 30 seconds.
- Toss in reserved clams.
- Season to taste with pepper.
- Transfer to bowl.
- Sprinkle with scallions and serve with rice.
Makes 8 main course servings.
