Razor Clam with Luffa

Ingredients

• Luffa (sponge gourd) — 500g
• Razor clams — 500g
• Salt — as needed
• Garlic cloves — 3
• Ginger slices — 3
• Scallion — 1/2
• Cornstarch — 1 tbsp

Steps

1. Boil 50ml water, add 500g razor clams and ginger slices. Cover and cook for 3 minutes until clams open. *Tip: Soak clams in salted water with a little sesame oil for 1 hour to purge sand.
2. Remove clams to cold water. Reserve the cooking broth. Remove shells and the dark line around the clam meat, keeping only the clean white meat.
3. Heat pan on medium-high, spray a little oil, add minced garlic and scallion whites until fragrant. Add 500g luffa chunks and stir-fry until just cooked. Add the reserved clam broth and a pinch of salt.
4. Continue stir-frying until the luffa softens. Add the clam meat and cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Stir evenly and serve.
5. Done and dusted!