Quick Stir-fried Clams with Bok Choy (using Freeze-Dried Clams)
Easy Clam and Bok Choy Stir-Fry with Freeze-Dried Clams
This recipe brings together the delightful chewiness of pre-purified freeze-dried clams and the crisp freshness of bok choy for a delicious and quick side dish! Forget the hassle of purging live clams; using freeze-dried ones makes this dish incredibly simple. If you don’t have freeze-dried clams, feel free to substitute with regular pre-purified clam meat. Enjoy the wonderful combination of fresh vegetables and succulent clams!
Ingredients
- Freeze-dried clams 13g
- Bok choy 3 heads
- Green onion 1/2 stalk
- Korean green chili peppers 2
- Minced garlic 1 Tbsp
- Mirin (or cooking wine) 2 Tbsp
- Soy sauce 1 Tbsp
- Black pepper to taste
Cooking Instructions
Step 1
First, prepare the freeze-dried clams. Soak them in cold water for about 10 minutes to rehydrate. This step helps restore their chewy texture. Once rehydrated, drain them well using a colander.
Step 2
Next, let’s prepare the vegetables. Trim the outer layers of the green onion, wash it, and then slice it thinly. For the Korean green chili peppers, remove the seeds and finely mince them to add a pleasant spicy kick to the dish.
Step 3
Wash the bok choy thoroughly under running water. Trim the very end of the core, then gently separate the leaves one by one. This ensures that the sauce coats each leaf evenly, leading to a more flavorful dish.
Step 4
Now, let’s start stir-frying! Heat a generous amount of cooking oil in a frying pan over medium heat. Add the sliced green onions and sauté until they become fragrant and slightly softened, creating a flavorful green onion oil. This step is key for building depth of flavor.
Step 5
Once the aroma of the green onions is prominent, reduce the heat to low and add the minced garlic. Stir-fry gently, being careful not to burn the garlic, until it becomes fragrant and slightly golden. This low and slow cooking allows the garlic’s sweetness to develop.
Step 6
When the garlic releases its fragrant aroma, add the rehydrated clam meat to the pan. Increase the heat back to medium and stir-fry quickly. Keep stirring to prevent the clams from sticking to the pan and to ensure they cook evenly.
Step 7
Once the clams are partially cooked, add the prepared bok choy leaves and 100ml of water. Immediately cover the pan with a lid and cook over high heat for about 1 minute. Steaming the bok choy this way helps retain its crispness while keeping the clams tender and moist.
Step 8
As soon as you remove the lid, add the minced Korean green chili peppers, mirin (2 Tbsp), soy sauce (1 Tbsp), and a pinch of black pepper. Stir-fry for another minute until all the ingredients are well combined. Your delicious stir-fried clam and bok choy is now ready to be served! Enjoy it with a hot bowl of rice.
