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The ingredients for stir-fried West Chamber Clam: cleaned clams 350 grams, soaked in water mushrooms 10 pieces, cleaned winter bamboo shoots 15 grams,Chinese cabbage stems 20 grams, cooking wine 1 teaspoon,soy sauce 1 teaspoon, chicken broth 50 milliliters, sesame oil 1 tablespoon, cornstarch 1 tablespoon, sugar 1 teaspoon,olive oil 2 tablespoons

The steps to stir-fry West Chamber Clam:

. Bring water to a boil in a pot, add the clams and cook for a few minutes until they open, remove them from the heat, and scoop out the meat with a small spoon.

. Clean the winter bamboo shoots, cut off the outer skin, slice them from the middle part, cut the Chinese cabbage stems into 2-centimeter diamond-shaped pieces, and slice the mushrooms after removing their stems.

. Bring water to a boil again, blanch the winter bamboo shoots,Japanese wild garlic stems, and mushrooms separately, drain and dry them.

. Heat the olive oil in a wok, stir-fry the winter bamboo shoots until they soften, then add the mushrooms, you can add 1 teaspoon of soy sauce. Pour half of the chicken broth into the wok, add an appropriate amount of sugar.. Add the Chinese cabbage stems and pour the remaining chicken broth;. Finally, add the clam meat, immediately add cooking wine, cornstarch mixture, and sesame oil, quickly stir-fry evenly and serve.