Korean Garlic Scape Clam Stir-fry
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Clam meat is mixed among crisp, oyster-sauce-glazed garlic scapes, and since the clams are barely more than warmed through, they stay plump and tender.
Ingredients
Instructions
- 1
Trim any tough ends from 160 g garlic scapes, then cut them into 4 cm pieces so they cook evenly.
If the 10 g red chili has many seeds, shake some out before slicing it diagonally.
- 2
Rinse 180 g clam meat briefly in salted water to remove grit and soften any strong seafood smell.
Drain it in a sieve and blot lightly if wet, because excess water will dilute the sauce.
- 3
Heat a pan over medium-high heat, then add 1 tablespoon cooking oil.
Add 1 teaspoon minced garlic and stir for only about 20 seconds, lowering the heat briefly if it browns too fast.
- 4
Add the garlic scapes and stir-fry over medium-high heat for 2 1/2 to 3 minutes.
They should look brighter and lightly glossy, but still feel firm when pressed with the spatula.
- 5
Pour 1 tablespoon soy sauce and 1 tablespoon oyster sauce around the edge of the pan so they sizzle briefly.
Add the sliced red chili and toss for 20 seconds, coating the scapes before the clams go in.
- 6
Add the clam meat and 1/4 teaspoon black pepper, then toss over high heat for only 30 to 60 seconds.
Turn off the heat as soon as the clams are hot and the sauce clings glossily, before they toughen.
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