Name: Clams with Ginger and Green Onions
Yield: Serves 4 as part of a multicourse meal
Cuisine: Chinese
Ingredients: 1 tablespoon cornstarch; 1 tablespoon oyster sauce; 1 teaspoon Chinese rice wine or sherry; 1½ lbs (750 g) Manila or little neck clams, scrubbed and rinsed; 3 dashes white pepper; One 2 in (5 cm) piece fresh ginger, peeled and sliced into thin pieces; 3 green onions (scallions), trimmed and cut into 2 in (5 cm) lengths; ½ teaspoon sesame oil; ½ cup (125 ml) water; Scant ½ tablespoon sugar; ¼ teaspoon dark soy sauce; 2 tablespoons oil

Preparation info

Serves
4
as part of a multicourse meal

Difficulty
Easy

Appears in

Easy Chinese Recipes

By Bee Yinn Low

Published 2011

About

The first Cantonese dish that I had ever prepared was Ginger and Green Onion Chicken, using a cookbook pamphlet that came with a bottle of oyster sauce. Ginger and green onion (scallion) are two of the most fundamental ingredients in Cantonese cooking—if you love Chinese cuisine you’ll want to master the art of wok cooking these two items. I am a huge fan of the explosively flavorful ginger and green onion stir-fries: chicken, beef, crab, lobster, and in this case, clams. The spicy k