Taiwanese clams

• Seafood

  • 500 g Clams

• Produce

  • 4 heads Baby bok choy
  • 1 1/2 Chillies, Fresh red
  • 2 Garlic cloves
  • 1 2.5 cm piece Ginger
  • 2 Spring onions

• Condiments

  • 1 tsp Oyster sauce
  • 1 tsp Soy sauce

• Baking & Spices

  • 1 tsp Sugar

• Oils & Vinegars

  • 1 1/2 tbsp Canola oil
  • 1/4 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tsp Rice wine

• Other

  • 1 tbsp Pickled cordia (sebesten berries, optional

Found on nonnascooking.com

Description

Directions

• Drain the clams and rinse well.
• Heat a large wok over high heat until smoking hot. Add the canola oil and swirl it around and up the sides of the wok. Add the garlic, ginger and chilli and stir-fry for 20 seconds or until fragrant. Add the clams and a splash of water, toss to combine well, then cover and cook for 1-2 minutes or until the clams start to open.  
• As soon as the clams start to open, add the rice wine, oyster sauce, soy sauce, sesame oil and sugar and toss to coat well. Place the bok choy on top, cover the wok with a lid and steam for 1-2 minutes or until just tender. Remove the bok choy from the wok and divide among serving plates.
• Add the spring onion and pickled cordia berries, if using, to the clams and cook for another minute. Spoon the clams and sauce over the bok choy and serve immediately. 
• Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.