Stir-fried Clams with Basil and Chili

Ingredients

Instructions

1. 1

   Soak fresh clams in salted water for 30 minutes to purge sand, then rinse thoroughly.

2. 2

   Mince garlic and slice red bird's eye chilies.

3. 3

   In a small bowl, combine soy sauce, oyster sauce, sugar, Shaoxing wine, water or chicken stock, and cornstarch to make the sauce.

4. 4

   Heat cooking oil in a wok over high heat. Add minced garlic and sliced red bird's eye chilies, stir-fry until fragrant.

5. 5

   Add clams to the wok and stir-fry briefly. Pour in the prepared sauce, cover, and cook until all clams open, shaking the wok occasionally. Discard any unopened clams.

6. 6

   Stir in Thai basil leaves until just wilted. Serve immediately.