Following the spring delicacy, let's try a summer delicacy. This dish was inspired by the Ningbo restaurant Yongganghui and is a common home-style dish in the Shanghai-Zhejiang area during the summer. The sweetness of the loofah, the freshness of the clams, and the crispness of the edamame are so delicious that it's breathtaking.
Materials
loofah
2
White jade mushroom
20 grams
Edamame
250 grams
clams
500 grams
cooking wine
10 grams
cooking oil
2 spoons
Salt
2 grams
Chicken broth
1 spoon
White pepper powder
1 teaspoon
Summer Delight - Stir-fried Clams with Loofah and Edamame: Recipe Steps
Step 1
Shell the edamame, remove the thin membrane, wash and set aside.
Step 2
Choose a tender loofah.
Step 3
Peel off the outer skin
Step 4
Cut into rolling cuts and set aside.
Step 5
Wash the white jade mushrooms.
Step 6
Heat oil in a pan, then sauté minced garlic until fragrant.
Step 7
Add loofah, edamame, and white beech mushrooms and stir-fry.
Step 8
Add cooking wine, salt, and white pepper to taste.
Step 9
Pour in a small bowl of Swanson chicken broth.
Step 10
Cover and cook for 3 minutes
Step 11
Until the loofah softens and releases water
Step 12
Add clams
Step 13
Stir-fry until the shellfish open, then add two tablespoons of cornstarch slurry to thicken the sauce slightly.
Step 14
Plate and serve
