Ingredients
6 sea clams (about 700 g / 1.5 lbs), 125 g baby bok choy or small greens, 30 g rehydrated shiitake mushrooms, 2 carrots, light broth or stock as needed.
Seasonings
500 g (about 1 lb) lard, 65 g (about 1/3 cup) yellow wine, cornstarch and salt to taste.
Instructions
1. Pry open the clam shells, remove the meat, cut each piece in half, and discard any impurities; cut the shiitake mushrooms into leaf-shaped pieces; carve the carrot into bat shapes, then slice them.
2. Heat a generous amount of lard in a wok over high heat. Quickly stir-fry the clam meat until about 80% done, then remove and drain off the fat. Return the baby bok choy and shiitake mushrooms to the wok with the remaining oil, add salt and rice wine, and stir-fry rapidly. Pour in a light broth, thicken with water chestnut starch, then immediately return the clam meat to the wok. Turn the heat to high and stir-fry for another 1–2 minutes, then slide everything onto a serving plate. Be careful not to overcook, or the clams will release liquid and become tough and chewy. This dish features four colors—red, green, black, and white—and is wonderfully fresh, tender, and crisp. It is a classic summer seasonal dish.