Seven Treasures Clam and Vegetable Stir-Fry
• 2-15 oz cans of Sea Watch Whole Ocean Clams
• 1/4 cup of Reserved clam juice
• 1/4 cup Soy sauce
• 2 Tbsp Unseasoned rice vinegar
• 2 tsp Sesame oil
• 1 tsp Sugar
• 1/2 tsp Dried crushed red pepper
• 1/4 cup Water
• 2 ea Red bell peppers, seeded, sliced into strips
• 8 Baby bok choy, halved
• 2-8 oz cans Sliced water chestnuts, drained
• 14 oz can Baby corn, drained
• 2 – 14 oz cans Straw mushrooms, drained
• 4 Garlic cloves, minced
• 2 Tbsp Peeled fresh ginger, minced
• 8 Scallions, thinly sliced on diagonal
Directions
- Drain clams, reserving 1/4 cup of the liquid. Pat dry with paper towels.
- Whisk next 6 ingredients in medium bowl to blend.
- Add clams and stir to coat then marinate for 15 minutes. Drain, reserving marinade in small bowl.
- Whisk 1/4 cup water and cornstarch into marinade. Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add clams and quickly sauté, no more than 2 minutes.
- Using slotted spoon, transfer to a plate. Add remaining vegetable oil to skillet. Add vegetables and stir-fry until crisp-tender, about 3 to 4 minutes. Add garlic and ginger and stir-fry 30 seconds.
- Drizzle reserved marinade mixture over vegetables. Stir-fry until marinade thickens slightly, about 30 seconds.
- Toss in reserved clams. Season to taste with pepper. Transfer to bowl. Sprinkle with scallions and serve with rice.
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