Sautéed Clams with Thai Basil
繁體中文

Ingredients
Clam 1-1/4 lb (565g)
Thai basil (trim off tough stems)1 small bunch
Garlic (crushed)2 clove
Oyster sauce1 portion
 塔香蛤蜊圖片

Instructions
1.Soak the clams in fresh water until they push out the salt water and sand. Scrub the clams with a firm brush. Please refer to Handling Clams/Mussels.
2.Prepare the Oyster Sauce, increase the water in the recipe to 1/4 cup.
3.Place part A from the Oyster Sauce and garlic in a heated pan; sauté until aromatic.
4.Add the clams and part B from the Oyster Sauce; bring the sauce to a boil. Cover and simmer until the clams slightly open. Uncover and add the Thai basil and red chili pepper.
5.Turn up the heat. Sauté until the clams are open and the sauce is thick.



塔香蛤蜊
ENGLISH

材料
蛤蜊1-1/4 磅 (565克)
九層塔 (切除老梗)1 小把
大蒜 (拍破)2 瓣
蠔油醬汁1 份
 塔香蛤蜊圖片

做法
1.將蛤蜊泡在水裡吐沙後用刷子刷乾淨。請參考蛤蜊/蚌處理。
2.準備蠔油醬汁，配方中的水增加為1/4杯。
3.將蠔油醬汁A料和大蒜在鍋裡爆香。
4.倒入蛤蜊和蠔油醬汁B料煮開，加蓋用小火煮到蛤蜊口微開。打開蓋子加入九層塔和辣椒。
5.轉大火翻炒至蛤蜊全開，醬汁變為濃稠即可。





最後更新 (Last Update): 01/10/2020
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