Fried Szechuan peppers, green onions, and ginger sauteed with crisp bok choy and tender baby clams.
As a versatile side dish or topping I like to make baby clams and boy choy as an addition to fried rice, noodles, or simply on its own. Its a simple dish consisting of bok choy, fresh garlic, ginger, and baby clams. Spiced and seasoned with szechuan peppers, and soy sauce. This dish comes together in minutes and the bok choy really absorbs all the flavors! Check out my tips and tricks below for the best spicy baby clams and bok choy. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST SPICY BABY CLAMS AND BOK CHOY
the stems: the stems on bok choy can be intimidating especially if you’re expecting them to be tough and chewy. don’t forget to include them in the dish. they have a texture similar to celery and they really absorb flavor well. so don’t discard all the stems.
canned clams: just so i can have this dish anytime, i make this dish the most often with canned baby clams. just to have the ingredients in the pantry all ready to go and they come cleaned and ready to use.
quick cooking: this dish comes together in minutes. so have all the prep ready. bok choy doesn’t need much time if you want it to keep some of its crunch. the canned clams are previously steamed so you’re just reheating them to temperature.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- ASIAN BEEF W/ CUCUMBER CABBAGE SLAW
- STICKY HOISIN AIR FRIED GREEN BEANS
- SOBA NOODLE SALAD W/ GINGER CHILI SAUCE