[Friend's kitchen] — Fried spicy Hua ge (by Lisa)
Lisa comes from Lian yungang city, Jiangsu province, China (Southern China), now live in Beijing but will soon move to US with her husband in this Oct. She’s a teacher of Montessori International kindergarten in Beijing and has been a teacher over 9 years! She loves cooking, dancing and knitting, She has shown some of her knitting work on her weibo, that looks interesting!
Blog / weibo: http://weibo.com/2165926201.
Prep: 15 minutes Cook: 10 minutes Makes: 2 servings
2 lb Hua ge (Clams)
3 dry chilli, cut into 2.
1 teaspoon Sichuan pepper corn
3 tablespoons chopped green onions
2 teaspoon fine chopped ginger
1 teaspoon chopped garlic
1/3 teaspoon salt
2 teaspoon sugar
2 tablespoons cooking oil
3 tablespoons cooking wine
1. Heat oil in a wok/skillet over low-high heat, place chilli and Sichuan pepper corn in the oil, remove them when you can smell a strong flavor of it and it begin to turn brown in the oil.
2. Turn the heat to middle-high and add green onions, ginger and garlic in the wok, cook and stir for 30 second. then pour the washed Hua ge(clams) in, cook and stir until the shells has all open.
3. Pour in cooking oil, salt and sugar, stir and mix well. turn off the heat.
4. Serve immediately.
- Some water will come out from clams when cooking, so don’t need to add extra water.
- Be careful to add salt, clams are salty.
- Add more chilli and pepper corn if you like strong flavor.(Sichuan food are always use plenty of chilli and pepper corn in the dish, that makes food more tasty and flavorful)
朋友的厨房 – 辣炒花蛤 by Lisa