Summer Three-Fresh Stew
Ingredients
- 200g razor clam meat
- 1 loofah
- 5 button mushrooms
- a pinch scallion
- a pinch garlic
- 3g salt
- 5g oyster sauce
- 5ml cooking oil
- 10ml cornstarch slurry
Instructions
- These are the ingredients. You can swap the mushrooms and shellfish for other varieties. Boil the razor clams until they open, then remove the meat and set aside (do not overcook, they will be stir-fried later).
- Peel the loofah and cut into chunks. Slice the button mushrooms. Mince the ginger and garlic. Sauté the aromatics until fragrant, then turn to low heat and add the mushrooms and loofah. Add a little razor clam broth and stir-fry until softened, then season.
- Stir the seasonings evenly, add the razor clam meat and broth (about 50ml). Simmer over medium-low heat for 2-3 minutes. Open the lid, turn to high heat, pour in the cornstarch slurry to thicken the sauce, and sprinkle with scallions. Done!
- Honestly, it is tender and satisfying — soft and silky. Every bite is coated in the savory sauce. The flavor is just right.
- The razor clams are great quality right now — plump and meaty, incredibly fresh and tender.
- Just the sauce on the plate is enough to dunk two steamed buns!
