| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 24 |
|
Clams |
| 2 |
|
Or |
| 3 |
|
Cloves garlic |
| 1 |
|
Onion |
| 4 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Wash clams as in step 2 of "Basic Steamed Clams". Mince garlic and
onion.
2. Heat oil. Add salt, then garlic and onion; stir-fry a few times. Add
clams in their shells and stir-fry gently to heat.
3. Reduce heat to medium and cook clams, covered, until their shells open
(about 7 minutes).
4. Stir-fry clams (still in their shells) gently 1 minute more, basting
with hot oil and clam liquids. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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