Ingredients
400 g (about 14 oz) live clams, 50 g (about 1.75 oz) each green bell pepper and red bell pepper.
Seasonings
Chopped scallions, minced ginger, minced garlic, chili sauce, sugar, white pepper, cooking wine, soy sauce, white vinegar, vegetable oil, and sesame oil, each to taste.
Preparation
1. Remove the stems and seeds from the green and red bell peppers, wash them, first cut into long strips, then cut into small pieces.
2. Place the clams in a basin of clean water, add a few drops of cooking oil, and let them soak to expel any sand and grit. Scrub the shells clean with a brush, then rinse thoroughly with fresh water.
3. Bring water to a boil in a pot, add the clams and cook until they open, then remove them and rinse clean with the original cooking liquid.
Steps
1. Place the pot over heat, add vegetable oil and heat until hot, then add chopped scallions, ginger, and garlic, and stir-fry until fragrant.
2. Add the chili sauce and stir-fry briefly, then add the green and red bell pepper pieces and stir until well combined.
3. Add cooking wine, white vinegar, soy sauce, sugar, and pepper, adjusting to taste.
4. Add the clams and stir-fry quickly until cooked through, drizzle with sesame oil and toss to coat, then transfer to a serving plate and serve.