Ốc Móng Tay Xào Sả Ớt Rau Muống (Razor Clams with Lemongrass, Chili, and Water Spinach)
80% chuẩn vị · Vietnamese
A flavorful variation of the classic, this recipe incorporates aromatic lemongrass and a more pronounced chili heat, offering a fragrant and spicy twist. The lemongrass infuses the dish with a distinct citrusy and herbaceous note.
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Nguyên liệu
- Razor clams500g
- Water spinach (rau muống)1 bunch
- Lemongrass2 stalks
- Garlic3 cloves
- Red chili2-3
- Fish sauce2 tbsp
- Sugar1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Các bước
- 1
Clean razor clams. Wash and chop water spinach into 2-inch lengths. Finely mince the lemongrass (white part only) and garlic. Slice chilies.
- 2
Heat vegetable oil in a wok over high heat. Add minced lemongrass and garlic, stir-fry until fragrant.
- 3
Add razor clams and stir-fry for 1-2 minutes until they begin to open.
- 4
Add water spinach, fish sauce, sugar, salt, pepper, and sliced chilies. Stir-fry for 1-2 minutes until spinach is wilted.
- 5
Add water if needed to create a light sauce. Toss well to combine.
- 6
Serve hot.
