-
Remove roots of
bean sprouts.
-
Soak clams in
water to get rid of its sand content in the stomach.
-
Place clams in
a steamer and steam over high heat for 8 minutes.
-
When clams
open, scoop flesh out of the shell.
-
Keep the liquid
of steamed clams aside.
-
Heat 1 1/2
tablespoons oil in a wok.
-
Add ginger and
stir-fry until fragrant.
-
Add bean
sprouts and briskly stir-fry.
-
Add clams flesh
and liquid of the steamed clams.
-
Add wine and
season with salt.
-
Thicken with
cornstarch mixed with 1 tablespoon of water
-
Serve hot with
white steamed rice.
