Cantonese Clam, Douchi and Glass Noodle Stir Fry
Savoury and funky douchi plus sweet fresh clams make for a quick and simple seafood recipe that punches well above its weight class.
Servings: 2
Ingredients
- 600 g live clams
- 50 g glass noodles rehydrated
- 15 g douchi rehydrated and minced
- 3 cloves of garlic minced
- 1 shallot minced
- Fresh or dried chilis to taste minced
- 2 tbsp light soy sauce
- 2 tsp sugar
- Water as needed
Instructions
- Rinse the douchi well, and soak in fresh water overnight. Soak the glass noodles separately.
- Let the clams sit in well salted water for several hours. They will spit their sand out. Lift them out, leaving the sand behind.
- Drain the douchi, but save the liquid. Mince douchi together with the garlic.
- Stir fry the douchi and garlic in a bit of oil until aromatic. Add clams, and stir to combine.
- Add the douchi liquid, soy sauce, sugar, and extra water if needed. Taste and adjust for seasoning.
- Cut the glass noodles into a manageable length and stir them in.
- Cover to steam the clams for several minutes, until the shells open up.
- Serve immediately, with rice.