Ingredients
750 g (about 1 2/3 lb) spinach, 250 g (about 1/2 lb) live clams, 50 g (about 3 tablespoons) garlic cloves.
Seasonings
Ginger, minced, salt, cooking wine, rice vinegar, sesame oil, and vegetable oil, each to taste.
Preparation
1. Peel and wash the garlic cloves, then mash them into a paste in a bowl. Mix in a pinch of salt and some cooking wine.
2. Wash and trim the spinach, cut into 3 cm (about 1-inch) pieces, blanch briefly in boiling water with a splash of oil, then remove, rinse under cold water, and drain well.
3. Wash the clams thoroughly, place them in a pot of boiling water and cook until they open, then remove and let cool. Discard the shells, take out the clam meat and put it in a bowl, then add the original clam cooking liquid to keep it moist.
Steps
1. Heat a wok or pan over high heat, add vegetable oil and heat until it reaches about 80% hot (when it starts to shimmer), then add minced ginger and stir-fry until fragrant. Transfer the oil to a bowl and mix with salt, rice vinegar, mashed garlic, and sesame oil, stirring well to create a flavorful dressing.
2. Add the spinach segments and half of the seasoned sauce, toss until evenly coated, then arrange on a serving plate.
3. Then add the clams to the remaining dressing, toss to coat, and place them on top of the spinach before serving.