Sauteed bamboo clams with minced garlic, mushroom in soya sauce and hua diao wine

Serves 4
Prep time 1 hour 20 minutes
Cook time 15 minutes

4 large bamboo clams (140g each)
30ml oil
6 garlic cloves, finely chopped
30g honshimeji mushrooms, roots removed
50g button mushrooms, quartered
30g brown mushrooms, quartered
50ml water
100ml soya sauce
a few dashes of Maggi seasoning
100ml hua diao wine
salt and pepper, to taste

garnish
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.

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