Rice wineJust a small splash, used to create steam to open the clamsa pinch
Oyster sauceOr substitute with soy sauce or thick soy pastea pinch
White pepper~¼ tspest.
Sesame oilDrizzle before servinga pinch
Thai basil~1 cupest.
Steps
1
Heat the pan, add a little cooking oil, then sauté the ginger slices over low heat until fragrant, infusing the oil with ginger flavor.
2
Add the garlic, scallion, and chili, stir-frying quickly to combine the aromas while keeping the pan hot.
3
Add the clams and let them heat through first before adding any liquid seasonings.
4
Once the clams are hot, drizzle a small amount of rice wine around the pan edge (make sure the pan is hot enough to avoid simply steaming in wine), then quickly cover the pan so the steam pops the clams open.
5
When about a third of the clams have opened, remove the lid and stir in the oyster sauce—just a little, since the clams already have natural flavor.
6
Season with white pepper and drizzle in a little sesame oil for extra fragrance.
7
Finally, add the Thai basil and stir-fry briefly until just wilted but still slightly crisp, then serve.
PrimedTableBETA
