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  Added: Sep 27, 2006  •  Visited (180)  •  Print version Print this recipe (14)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stir - Fried Icicle Radish With Clams
(Lo - Po - Hsien - Ko)
What You Need:
  • 1 pound Chinese icicle radish
  • 1 dozen fresh hard-shell clams in their shells, preferably cherrystone or littleneck clams
  • 2 teaspoons cornstarch, dissolved in
  • 2 tablespoons clam juice
  • 2 tablespoons peanut oil, or flavorless vegetable oil
  • 1 scallion, including the green top, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar

  • How To Cook:
    PREPARE AHEAD:
    1. With a small knife, peel off and discard the thick skin of the radish, and cut the radish crosswise into 1/8-inch slices. Then cut the slices into shreds 2 inches long and 1/8 inch wide (there should be about 3 cups).

    2. Shuck the clams, or have the fishmonger do it for you. To rid the clam juice of sand, strain it through a double layer of cheesecloth into a small bowl.

    3. Put aside ˝ cup of the clam juice into one bowl and dissolve the cornstarch in an additional 2 tablespoons of clam juice in another bowl. Cut the clams in half, washing them in cold water if they seem sandy. Reserve them in a third bowl.

    4. Have the above ingredients, the oil, scallions, salt and sugar within easy reach.

    TO COOK:
    1. Set a 12-inch wok or 10-inch skillet over high heat for about 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.

    2. Add the scallions, stir-fry for a few seconds, then drop in the shredded radish. Stir-fry for 2 minutes. Add the salt and. sugar. Pour in the ˝ cup of clam juice, bring to a boil and cover the pan.

    3. Reduce the heat to moderate and cook for 10 minutes. Then drop in the clams, stir for 30 seconds-no longer, or they will toughen. Give the cornstarch mixture a quick stir to recombine it and pour it over the clams.

    4. Stir over high heat for a few seconds until all the ingredients are coated with a light, clear glaze. Transfer the entire contents of the pan to a heated platter and serve at once.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Vegetables » Radish
    Main Ingredient » Shellfish » Clams
    Dish » Appetizers



     




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