3 Simple Ways to Cook Clams Stir-Fried with Water Spinach, Bottle Gourd, and Cabbage that Will Make You Eat More Rice

Prepare the clams

For whole clams, after buying, soak them in clean water for about 15 minutes to allow the clams to expel sand and dirt.

Place a pot on the stove, add all the clams, pour in enough water to cover the clams, cover the pot tightly, and turn on medium heat to boil the clams.

Boil for about 5 – 10 minutes until the clams slowly open. Wait until all the clams have opened before turning off the heat.

Pour everything into a strainer under running water, while rinsing, use your hands to separate the clam meat from the shells, let it drain, and prepare for cooking.

Prepare the water spinach

After buying the water spinach, remove the roots, and pick the tender parts from the top down to a suitable length, discarding the older parts.

Soak in salted water for about 3 – 5 minutes, then rinse with clean water and let it drain.

Boil a pot of water, add a little salt, and after the water boils, add all the water spinach for a quick blanch.

Use chopsticks to turn the spinach evenly; after about 3 minutes of boiling, turn off the heat. Prepare a clean strainer placed in a basin of cold water, and scoop the spinach into the strainer to soak in the cold water.

Making Stir-fried Clams with Water Spinach

Place a pan on the stove over medium heat, wait for the pan to get hot, then add 1 tablespoon of cooking oil, add minced garlic and fry until fragrant, wait until the garlic turns golden, then add the water spinach to stir-fry.

Quickly stir-fry the water spinach over high heat, tossing it 2-3 times for even cooking, then add the clams to stir-fry together. Stir-fry for about 3 minutes, then add 1/2 teaspoon of seasoning, 1/2 teaspoon of monosodium glutamate, and 1/2 teaspoon of ground pepper; remember to adjust the seasoning to taste.

After the seasonings have dissolved completely, turn off the heat, prepare a plate, and transfer the dish to the plate.

Final Product

The dish of stir-fried clams with water spinach after completion still retains the vibrant green color of the vegetables, the strands of vegetables are crispy and delicious, not chewy, the clam meat is sweet and tender, extremely appetizing!

Prepare the Ingredients

After buying the squash, peel off the green skin and wash it thoroughly with water. Cut the squash into pieces about 3 finger lengths long, then place the cut pieces upright and cut them further into small pieces, and then cut them into thick strips, the thickness as shown in the picture is just right.

Crush 1 stalk of green onion, then chop it finely to marinate the clams. The remaining stalk should also be crushed but not chopped, to be used for frying the clams.

Wash the cilantro and onion, then chop them finely.

Marinate the Clams

Add the crushed green onion and the minced part into the bowl of clams, then add 1/2 tablespoon of sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of MSG to the clams.

Use chopsticks to stir the clams evenly to absorb the seasoning, let it sit and marinate for about 5 – 10 minutes.

Stir-fried Clams with Gourd

Place the pan on the stove over medium heat, add 1 tablespoon of cooking oil, wait for the oil to get hot, then add the smashed green onion roots to fry until fragrant. Once fragrant, add all the clams to stir-fry.

Stir-fry for about 3 – 5 minutes until the clams firm up, then transfer them to a bowl. Place the pan back on the stove and turn on the medium heat.

Add 1 tablespoon of cooking oil to the pan, when the oil is hot, add the green onion roots to fry until golden, then add the sliced gourd to stir-fry. Stir-fry over medium heat for about 3 minutes, then add a little clean water to help the gourd cook faster.

Season the mixture in the pan with 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of monosodium glutamate, continue to stir-fry until all the seasonings dissolve.

When the gourd is tender and translucent, add the clams back in and stir-fry together. Keep stir-frying until the gourd is fully cooked, then add a little chopped green onion leaves and cilantro, stir briefly, and turn off the heat.

Final Product

Just serve the stir-fried clams with gourd on a plate, add a few slices of chili on top, and you have a dish that is both delicious and nutritious. Pour a cup of spicy fish sauce and enjoy it with hot rice, what could be better?

Prepare the Ingredients

Peel and finely chop the garlic, wash the tomato and cut it into wedges, after washing the spring onions, cut them into pieces about the length of a finger, and finely chop the green parts of the spring onions.

Separate the cabbage from the core, wash thoroughly and shred it into thin strips.

Stir-fry clams with tomatoes

Place a pan on the stove over medium heat, add 2 tablespoons of cooking oil, wait for the oil to heat up, then add minced garlic and fry until golden and fragrant.

Next, add the chopped tomatoes into the pan and stir-fry for about 2 minutes, then add the clams and stir-fry together.

Stir-fry for about 3 minutes, then start adding seasoning, including 1 teaspoon of seasoning powder, 1/3 teaspoon of salt, and 1/2 teaspoon of sugar.

Stir-fry until the seasoning melts and is absorbed by the clams.

Sautéed Clams with Cabbage

Add the cabbage and stir-fry together, stirring evenly until the cabbage is cooked.

After the cabbage is cooked, before turning off the heat, add the chopped green onion leaves and stir-fry. Stir once more until the onion is evenly cooked, and finally turn off the heat, adding about 1 teaspoon of ground pepper on top for extra flavor.

Final Product

The sautéed clams with cabbage will have a very fragrant aroma, with the sweetness from the clams infused into each piece of cabbage, making it crunchy and delicious, complemented by a slight sourness from the tomatoes, which makes it very appetizing. Adding this dish to the daily menu is absolutely perfect!