INGREDIENTS

  • 1 pkg  Searay White Clam Meat (12 oz)
  • 2 bundles  fresh flower chives, sectioned
  • ½ red bell pepper, sliced
  • 1 tsp minced shallots
  • ½ tsp minced garlic

SEASONING

  • ¼ tsp salt
  • ½ tsp sugar
  • 1 tsp sesame oil

INSTRUCTIONS SERVES 3

  1. Thaw clam meat, rinse and blot dry
  2. Heat 2 tbsp oil in wok, stir fry flower chives, add red pepper and 1/2 tsp salt
  3. Stir fry well, set aside
  4. Heat 2 tbsp oil in wok again, sauté minced shallot and garlic
  5. Stir fry clam meat, dash wine and stir fry well
  6. Return flower chives into wok, add seasoning and stir fry well

材料

  • 1 包  海威靚蜆肉 (12 oz)
  • 2 札  新鮮韮菜花, 切段
  • ½ 個  紅甜西椒,切條
  • 1 茶匙  乾葱頭茸
  • ½ 茶匙  蒜茸

調味

  • ¼ 茶匙  鹽
  • ½ 茶匙 糖
  • 1 茶匙 麻油

蜆肉炒韮菜花

  1. 蜆肉觧冰, 畧為冲水, 濾乾
  2. 熱鑊落油2湯匙, 炒韮菜花, 加入紅椒
  3. 落1/2茶匙鹽, 兜勻, 上碟。
  4. 再熱鑊落油2湯匙, 爆香葱頭蒜茸
  5. 炒蜆肉, 灒酒, 炒勻, 將韮菜花回鑊
  6. 加入調味品, 快手炒勻
  7. 上碟供食