Ingredients 3 lbs Clams, washed and drained 2 Cloves Garlic, lightly crushed 3 Thai Bird's Eye Chilies, chopped 3 Slices Ginger, julienned 5 Tbsp Shaoxing Rice Wine 1 Tbsp Peanut Oil Sea Salt to taste Method In a large wok over high heat, add peanut oil, garlic and ginger. Stir briefly until fragrant and toss in the chili and clams. Give it a quick stir and mix in the rice wine. Close the lid and cook until all the clams’ shells are open. Season the clams lightly with sea salt, if desired. Serve immediately. |