Clams with Potato Strips Stir-fry

A savory, comforting stir-fry combining tender potato strips and succulent clams in a rich, flavorful broth, finished with fresh garlic chives.

Ingredients

• 500 g fresh clams
• 2 large potatoes, cut into strips
• 150 g pork slices
• 20 g green onion, chopped
• 10 g ginger, sliced
• 30 g garlic chives, chopped
• 1 tbsp light soy sauce
• to taste salt
• to taste pepper
• 2 tbsp cooking oil

Instructions

1. 1Stir-fry the pork

   

   Heat a wok with cold oil and stir-fry the pork slices until they are fragrant and browned.

   Tip: Starting with cold oil helps prevent the pork from sticking to the wok.
2. 2Aromatize the dish

   

   Add the chopped green onion and ginger to the wok with the pork. Stir-fry briefly to release their aromatic flavors, then add a little light soy sauce to season.

   Tip: Adding aromatics after the meat ensures they dont burn while the meat browns.
3. 3Add potato strips

   

   Add the potato strips into the wok with the pork and aromatics. Stir-fry them briefly to coat them with the flavors in the pan.

   Tip: Keep the potato strips uniform in size for even cooking.
4. 4Braise the potatoes

   

   Pour in enough water to just cover the potato strips. Season with a little salt and pepper, then cover and braise over medium heat for 5 minutes until the potatoes are soft.

   Tip: Using just enough water creates a concentrated, flavorful sauce.
5. 5Add the clams

   

   Once the potatoes are soft, add the fresh clams to the wok. Cook over medium heat for 2 minutes until all the clams have opened.

   Tip: Discard any clams that remain closed after cooking.
6. 6Garnish and serve

   

   Before removing from the wok, stir in the chopped garlic chives to add freshness to the dish. Serve immediately while hot.

   Tip: Adding the chives at the very end keeps them bright and fresh.

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