Spicy Clam with Rice Vermicelli
What You Will Need
Ingredients
- Short neck clams ½catty
- Enoki mushroom ½pack
- Rice vermicelli 100g
- Coriander, some
- Chopped scallion, some
Seasoning
- Lee Kum Kee Mala Red Oil Chilli Sauce 1.5 tbsp
- Lee Kum Kee Premium Mushroom Powder 2 tsp
- Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp
- Lee Kum Kee Minced Garlic 3 tbsp
- Lee Kum Kee Pure Ground Fragrant Sesame Oil, some
- Water 500ml
Made with
Lee Kum Kee products
How to make it
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Soak the rice vermicelli in room temperature water until soft.
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Put the clams into a bowl of water with a bit of oil and salt to clean for half an hour.
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Heat the oil in a wok, add minced garlic and sauté until fragrant. Add enoki mushrooms, rice vermicelli, clams and the seasoning. Stir fry until the clams are cooked.
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Add a bit of sesame oil, sprinkle with chopped scallion and coriander.
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Tips:
Use fresh short neck clams for sweeter taste and better texture.