The first Cantonese dish that I had ever prepared was Ginger and Green Onion Chicken, using a cookbook pamphlet that came with a bottle of oyster sauce. Ginger and green onion (scallion) are two of the most fundamental ingredients in Cantonese cooking—if you love Chinese cuisine you’ll want to master the art of wok cooking these two items. I am a huge fan of the explosively flavorful ginger and green onion stir-fries: chicken, beef, crab, lobster, and in this case, clams. The spicy kick of the ginger, the onion balance of the green onion, and the simple oyster sauce mixture turn the clams into a deeply flavorful dish.
Serves 4 as part of a multi-course meal
- 2 tablespoons oil
- 3 green onions (scallions), trimmed and cut into 2 in (5 cm) lengths
- 11/2 lbs (750 g) Manila or little neck clams, scrubbed and rinsed
- One 2 in (5 cm) piece fresh ginger, peeled and sliced into thin pieces
- 1/4 teaspoon dark soy sauce
- 1 teaspoon Chinese rice wine or sherry
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil Scant
- 1/2 tablespoon sugar
- 1/2 cup (125 ml) water
- 3 dashes white pepper
- Mix all the ingredients for the Sauce in a small bowl. Set aside.
- Heat the oil in a wok or skillet over high heat. Stir-fry the ginger until aromatic. Add the clams and then stir-fry for about 1 minute.
- Cover the wok or skillet with its lid until the clams open, about 2–3 minutes.
- Remove the lid and lower the heat to medium. Add the Sauce and stir continuously until the clams are nicely coated with the Sauce.
- Add the green onions and toss well with the clams. Dish out and serve immediately with steamed rice.
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