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Stir Fry Clams in Ginger Spring Onion
Stir Fry Clams in Ginger Spring Onion

Before you jump to Stir Fry Clams in Ginger Spring Onion recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.

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A massive amount of electricity is consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is definitely clean, which means that the motor needs to work less often, will also save electricity.

The kitchen on its own provides you with many small means by which energy and money can be saved. Natural living is something we can all perform, without difficulty. It’s about being functional, most of the time.

We hope you got benefit from reading it, now let’s go back to stir fry clams in ginger spring onion recipe. You can have stir fry clams in ginger spring onion using 14 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Stir Fry Clams in Ginger Spring Onion:
  1. Prepare Clams
  2. Prepare slices Ginger cut
  3. Use 2 inches Spring onion cut
  4. Get Shallots
  5. Use Sauce ingredients
  6. Provide 1 tbsp oyster sauce
  7. Prepare 1 tbsp soy sauce
  8. Use 1 tsp dark soy sauce
  9. You need 1 tsp sesame oil
  10. You need 1 tbsp Shaoxing wine
  11. Take 1/2 tsp salt
  12. Provide 1/2 tsp sugar
  13. Prepare Corn starch solution
  14. Take 1/2 cup water
Instructions to make Stir Fry Clams in Ginger Spring Onion:
  1. Wash clams in a bowl of water mixed with baking soda and salt. Wash away dirt and residue with lots of water. Soak clamps in hot water for 5 minutes, the clamps will open up. Remove those closed clamps, it may be mud in it or empty.
  2. Heat up 6 tbsp oil in hot wok. Briefly deep fry the clamps for just a few seconds and set aside. This process is called Fly Oil, is to remove fishy smell in seafood.
  3. Heat up 2 tbsp oil in hot wok. Add in ginger slices and stir fry till aroma and slightly brown. Add in scallion followed by clamps. Add in Shaoxing wine and continue stir fry quickly.
  4. Add seasoning and water. Add half of the spring onion and close the lid. Let it simmer for 3 minutes in medium high heat.
  5. Open the lid and add in the other half spring onion. Pour in corn starch solution slowly while continue to stir the clamps to thicken the sauce and serve.

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