2 15-ounce cans of Sea Watch whole ocean clams
¼ cup of reserved clam juice
¼ cup soy sauce
2 tbsp unseasoned rice vinegar
2 tps sesame oil
1 tsp sugar
½ tsp dried crushed red pepper
¼ cup water
2 tsp cornstarch
¼ cup vegetable oil, divided
8 carrots, peeled and sliced into 1/4-inch rounds
2 red bell peppers, seeded, sliced into strips
8 baby bok choy, halved
2 _8 oz. cans sliced water chestnuts, drained
1 _14 oz. cans baby corn, drained
2 _14 oz. cans straw mushrooms, drained
4 garlic cloves, minced
2 tbsp peeled fresh ginger, minced
8 scallions, thinly sliced on diagonal
Drain clams, Reserving 1/4 cup of the liquid. Pat dry with paper towels.
Whisk next 6 ingredients in medium bowl to blend. Add clams and stir to coat; marinate 15 minutes. Drain, reserving marinade in small bowl. Whisk ¼ cup water and cornstarch into marinade.
Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add clams and quickly sauté, no more than 2 minutes. Using slotted spoon, transfer to a plate. Add remaining vegetable oil to skillet. Add vegetables; stir-fry until crisp-tender, about 3 – 4 minutes. Add garlic and ginger; stir-fry 30 seconds. Drizzle reserved marinade mixture over vegetables. Stir-fry until marinade thickens slightly, about 30 seconds. Toss in reserved clams. Season to taste with pepper. Transfer to bowl. Sprinkle with scallions and serve with rice.
Makes 8 main course servings.