Photograph of the finished Bottle Gourd Stir-Fried with Clams

Vietnam · Bầu xào nghêu

Bottle Gourd Stir-Fried with Clams

30 min Hands-on time + 1 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bottle gourd Bottle gourd 2.2 lb
  • Photograph of Clams Clams 2.6 lb
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the clams in saltwater with a few slices of chili for an hour to remove all the sand.
  2. 2 Boil the clams for 4 minutes until they open, then remove the meat and strain the broth.
  3. 3 Peel the gourd and slice it into 5 mm thick slices; the gourd releases a lot of juice, so absolutely do not add tap water.
  4. 4 Sauté the garlic, then add the zucchini and stir for 4 minutes. Pour in 60 ml of clam broth and cover for 3 minutes.
  5. 5 Add the clam meat and stir-fry for 90 seconds, season with fish sauce, then sprinkle with chopped scallions and pepper.
Start cooking