Thursday, January 21, 2010
3 stalks spring onion
1 small piece ginger
3 gloves garlic
few stalks basils
1tbsp dark soy sauce
1tbsp fish sauce
1/4tsp sesame oil
1. Rinse clams and drain. Slant-cut spring onion into sections.
Cut gi and cunger into thin slices. Peel garlic and cut into slices.
Pluck old leaves and tough stems off basils.
2. Heat up 2 tablespoons of oil and stir-fry spring onion, ginger and garlic till
till fragrant. Add clams stir evenly. Add wine, dark soy sauce, sugar and
fish sauce. Cover and cook for about a minute.
3. when clams open up, add basils and sesame oil.