Oyster Sauce Clam Dish
Tender coastal greens get a quick wok toss with ginger and oyster sauce, stems first, leaves after, keeping them emerald, snappy, and briny-sweet, with just a pinch of salt to let their natural freshness lead.
Instructions
- 1
Wash the vegetable stems and leaves and separate them (although they are tender, I still prefer to stir-fry the stems first and then add the leaves; just stir them a few times and it's done).
- 2
Burning air.
- 3
Pour in the oil and sauté the shredded ginger until fragrant (the ginger is peeled before being shredded).
- 4
First stir-fry the stems, give them a few stirs, then add the leaves. Stir-fry a few times, add oyster sauce and a little salt, stir a bit more and it’s done~ Make a small hole in the middle every now and then, otherwise it’s easy for it to become yellow and soggy.
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Ingredients
Main Ingredients
- Clam vegetable适量(或小青菜)
Auxiliary Ingredients
- Gingerto taste
Seasonings
- Oyster sauce1 spoon
- Saltto taste