Exclusive Stir-fried Shimeji Mushrooms and Razor Clams with Ridge Gourd

Name: Exclusive Stir-fried Shimeji Mushrooms and Razor Clams with Ridge Gourd
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 214 g razor clam; 80 g Shimeji mushroom; 2 stick angled loofah; to taste cooking wine; to taste Salt

Sweet razor clams, velvety oyster mushrooms, and tender angled luffa share one quick, high-heat stir-fry brimming with oceanic umami and garden freshness. Delicate seafood meets silky vegetables for a light dish that tastes like summer itself.

20 minNewMedium Hot Dishes Stir-fry Light

Instructions

1
Ingredients: Clams (cleaned of all sand), shimeji mushrooms (washed), angled loofah.
2
Peel the angled loofah, wash it, and then take it out.
3
Place it on the cutting board and slice it.
4
Add the razor clams into a pot of clear water and add an appropriate amount of cooking wine.
5
Blanch until the razor clams open, then remove them.
6
Let it cool, then crack the shell and take out the meat.
7
Heat oil in a wok, then add angled sponge gourd and shimeji mushrooms and stir-fry.
8
Next, add the extracted razor clam meat and an appropriate amount of clam broth, and stir-fry.
9
Then, add an appropriate amount of salt.
10
Season and stir-fry evenly to finish.