Making stir-fried clams with freeze-dried clams
I made bok choy stir-fry of clams using freeze-dried clams and bok choy that have been cleared. You can make it with regular clam meat, not freeze-dried clams.
2 serving
Within 15 minutes
이웃사슴
Ingredients
  • Manila clam
    13g
  • Bok choy
    3ea
  • leek
    1/2ea
  • Cheongyang red pepper
    2ea
  • crushed garlic
    1TS
  • cooking wine
    2TS
  • thick soy sauce
    1TS
  • ground pepper
    suitably
Cooking Steps
STEP 1/8
Soak frozen and dried clams in cold water for 10 minutes.
STEP 2/8
Chop the green onions, cut the cheongyang peppers into quarters, and chop them finely.
STEP 3/8
Wash bok choy clean, cut the bottom, and prepare it separately one by one by one.
STEP 4/8
Grease a frying pan with cooking oil, add green onions, and stir-fry them over medium heat to make green onion oil.
STEP 5/8
When the scent of green onions comes up, add minced garlic, reduce the heat to low, and continue to stir-fry.
STEP 6/8
When the garlic scent comes up, add the clam meat and stir-fry over medium heat.
STEP 7/8
When the clams are cooked to a certain extent, add bok choy and 100ml of water, cover it, and cook it over high heat for 1 minute.
STEP 8/8
As soon as you open the lid, add minced Cheongyang red pepper, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, and pepper, and stir-fry it for about a minute!
Stir-fry bok choy slightly so that it can maintain a crunchy texture.
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