Skip to main content

Stir-Fry Pacific Clams with Capsicum ~ 燈籠椒炒鲍贝

This is a very refreshing stir-fried dish of Capsicum, Onion and some Pacific Clams.  Easy to prepare with a few ingredients and great to pair with white rice.




Stir-Fry Pacific Clams with Capsicum ~    燈籠椒炒鲍贝
Ingredients
  • 10 Pacific clams
  • 1 medium size yellow capsicum (green or red, personal choice)
  • 1 medium size red onion cut into wedges
  • 4 pips of garlic, chopped
  • 1 tsp Shaoxing wine
  • 1 tsp oyster sauce
  • 1/2 tsp cornflour + 1.1/2 tsp water to mix
  • Salt to taste
Method
  1. Heat up some oil in a wok, saute the chopped garlic till fragrant.
  2. Toss in the capsicum and onions, give it a quick stir.  Add in the pacific clams.
  3. Mix the oyster sauce into the cornflour mixture and add to the stir-fry.  Test for taste.  Turn off the fire.
  4. Drizzle in 1 teaspoon of Shaoxing wine and give a quick stir.
  5. Dish up to serve immediately.


Labels:

Comments

  1. Sokehah cheahMarch 5, 2020 at 10:58 AM

    I suppose you can get these canned seafood from Asian grocers in your area.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

  This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me! Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩 Ingredients 300 gm pork belly, cut thinly (with or without skin) 1.5 Tsp Shrimp paste  2 Tsp sugar 1 Tbsp Shaosing wine 3 slices of ginger, chopped  1 Tbsp cornstarch and 1.5 to 2 Tbsp water 1 tsp oil (so that the meat will not stick to each other) a bit of pepper Chillies and spring onions, chopped for garnishing Method Cut up the pork belly thinly. Mix in the chopped ginger. Mix the shrimp paste with wine to dilute it. Pour the shrimp paste mixture into the pork belly. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well ...
Post a Comment
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe