Sauteed bamboo clams with minced garlic, mushroom in soya sauce and hua diao wine
Prep time 1 hour 20 minutes
Cook time 15 minutes
4 large bamboo clams (140g each)
6 garlic cloves, finely chopped
30g honshimeji mushrooms, roots removed
50g button mushrooms, quartered
30g brown mushrooms, quartered
100ml soya sauce
a few dashes of Maggi seasoning
100ml hua diao wine
salt and pepper, to taste
spring onions, chopped
- Soak bamboo clams in clean water for an hour. Separate the meat from the shells and set aside the shells.
- Heat the oil in a pan, add garlic, mushrooms and clams and sauté till fragrant. Divide the sautéed clams equally between the shells.
- Mix the water, soya sauce, Maggi seasoning, hua diao wine, and season with salt and pepper. Drizzle with the mixture over the sautéed clams and garnish with spring onions.