Clam Soy Sauce Stir-fry
soy sauce stir-fry for 2 servings made with manila clam 200g. Guides from cooking ingredient Preparation to cooking and seasoning adjustments in order.
Ingredients
How to cook
- Prepare manila clam with 200g of edible meat. Check that Skin or peel is not mixed in and store it cold, taking it out right before cooking.
- Thinly slice onion and mix with soy sauce and Minced garlic in a small bowl.
- Put cooking oil in a pan and stir-fry onion for 2 minutes to release the aroma.
- Spread manila clam in a pan without overlapping and cook over medium heat, turning to cook thoroughly. Heat until the shellfish meat becomes opaque and firm inside. Do not leave it raw.
- Heat shellfish until the flesh becomes opaque and firm all the way through. Do not leave it raw.
- Coat the edge with soy sauce seasoning and mix for another 1 minutes. Turn off the heat, sprinkle sesame seeds, and serve immediately.
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Clam Soy Sauce Stir-fry →Food nutrition
Linked recipes are cooking ideas; this table is not the nutrition of those finished dishes.