Stir-fried razor clams with shredded leeks and chili strips

Stir-fried razor clams with shredded leeks and chili strips

　　Ingredients:　　1.5 lbs razor clams, 4 oz shredded leeks, a small amount of red chili strips and ginger strips, 1 tsp minced garlic. 　　Seasoning: ½ tsp salt, ½ tsp sugar, 1 tsp light soy sauce, ½ tsp sesame oil, 1 tsp cornstarch, 2 tbsp broth. 　　Method:　　(1) Wash the razor clams to remove mud, then blanch them briefly in boiling water, remove the shells and extract the meat. Rinse with cold water and pat dry. 　　(2) Place the razor clam meat in a bowl, add 1 tsp cooking wine, ½ tsp cornstarch, and 1 tsp light soy sauce. Marinate for a while. 　　(3) Blanch the razor clam meat again in boiling water, then drain and set aside. 　　(4) Cut the shredded leeks into sections and set aside. 　　(5) Heat a pan with 3 tbsp oil, stir-fry the minced garlic, ginger strips, and red chili strips until fragrant. Add the razor clam meat and splash with a bit of cooking wine. Pour in the seasoning mixture, stir-fry evenly, then add the shredded leeks. Drizzle with a little hot oil, mix well, and serve hot.

Note:　　There are many ways to enjoy razor clams. Stir-frying is a more refined dish, suitable for entertaining guests. After purchasing razor clams, soak them in a little water with salt for about half a day. The sand inside the shells will naturally be expelled, making them easier to clean. Once the clams are shelled and any remaining mud is washed off, pat them dry, marinate with seasonings, and blanch them. By this point, they are about 70–80% cooked, so they will be fully cooked quickly when reheated. (Chengdu)