Good news is – the dish is really simple to make as well. All the basic ingredients are standard items that every Chinese household always have, i.e. ginger, garlic and scallions. It is way easier to make than it looks and the key is to get fresh seafood.
- Ginger, sliced
- Garlic, sliced
- Chilli, sliced (optional)
- Mung bean vermicelli, 1 bundle
- Broth (chicken/seafood), 1 – 1 ½ cup
- Scallions (optional)
First and foremost, wash your clams. Soak them in a large bowl for at least half an hour and rinse. This is to ensure all the sand has been spit out – you don’t want a sandy taste in your mouth!
In a large wok or pan, heat a tablespoon of oil and add in ginger. Let it sizzle until it starts to get fragrant, then add in the garlic and chillies. Cook until fragrant.
Next, add in the clams. Stir-fry it for about 5 minutes. The clams should start to cook or half-cooked. Pour in the broth, give it a stir and cover for another 3-5 minutes.
In the meantime, soak the mung bean vermicelli in warm water. It should soften up within minutes. Normally we will cut the bean vermicelli bundle in halves or thirds just so it’s easier to pick up on the dinner table.
Take off the lid and the clams should be all opened. Take out the clams on a plate and set aside, leaving all the liquid in the wok. Add in the mung bean threads, loosen it up and cook for 3-5 minutes until fully cooked and softened. Add water if too much liquid got absorbed – you are aiming to serve the dish with some broth in it.
Add the clams back in and top with scallions. Cover for another minute for the scallions to get cooked and it’s ready to serve!