Stir-fried clams and asparagus
The key is to thoroughly remove the sand from the clams.
How to make it
1
Slice the garlic thinly and slice the red chili pepper into slices. Peel the asparagus with a peeler, heat it in the microwave for about 1 minute, then cut it diagonally to a thickness of about 0.5cm.
2
Put 1 tablespoon of scallion oil in a heated frying pan with the clams, Chinese soup and sake and heat over medium heat. Once it boils, cover and simmer until the clams open.
3
Once the clams are open, add asparagus, garlic and red chili peppers.
4
Once the garlic and chili pepper smell, add sugar, soy sauce and balm and stir-fry quickly and it's finished.
Ingredients for 2 people
-
- Asparagus
- Two
-
- Thinly sliced garlic
- 10g
-
- Red chili pepper slices
- 10g
-
- Scallion oil
- 1 tablespoon
-
- Remove the clam
- 100g
-
- Chinese soup
- 100cc
-
- Alcohol
- 1 tablespoon
-
- For sugar
- 1/2 tsp
-
- For finishing soy sauce
- 1 tsp
-
- For finishing persimmon
- 1 tablespoon
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