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Clams in Rice Wine
Fish and Seafood
|Clams in Rice Wine|
1 Tablespoon Vegetable oil
6 shallots, peeled, each cut in half
1 fresh hot chili pepper, seeded and cut in thin strips
4 cloves garlic, peeled and thin sliced
2 pounds fresh clams, scrubbed
1/2 cup Shao Xing wine
1 bunch cilantro, rinsed well, one sprig saved for garnish, others minced
1. Heat wok or fry pan, add oil, then the shallots, chili pepper pieces, and garlic, and stir-fry for one minute.
2. Add the clams and cover the pan for four minutes, stirring two or three times during this time. Then remove cover and discard any clams that did not open. Stir in the wine and the minced cilantro. Then serve.