Friday, July 10, 2009

蛤蜊絲瓜 Luffa with Clams


  1. Cut 絲瓜 into pieces. Soak rice vermicelli in cold water until it’s soft.
  2. Add some ginger and crushed garlic into hot oil, then add 絲瓜.
  3. Pour in some cooking wine and stir for about 3 min
  4. Add the clams and some broth (chicken broth or seafood broth). Then cover the wok.
  5. When the clams start to open, add rice vermicelli into the wok and stir. Cover the wok again.
  6. When the clams are widely open, they are done. Don’t overcook it.
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