Stir Fried Clams with Luffa 蛤蜊炒丝瓜

4人份
Ingredients 用料

500g	Clams 蛤蜊
1	Luffa 丝瓜
10 slices	Ginger 姜片或姜丝
2 tablespoons	Seafood Soya Sauce 海鲜酱油
1 tablespoon	Sesame Oil 麻油
1 tablespoon	Chinese Hua Diao Wine 花雕酒
A dash	Pepper 胡椒粉
1/3 cup	Water 水

Method 做法
1. Soak clams in salt water (1 teaspoon of salt) for 10 minutes. Drain, set aside
2. De-skin luffa, cut into bitesize cubes.
3. Heat oil in wok. Fry ginger until fragrant. Add luffa and clams, stir fry. When the luffa starts to turn soft, add water, bring to boil. Add soya sauce, sesame oil, Chinese Hua Diao wine and pepper. Stir fry well. Serve.

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Dry Chilli Squid (Sotong) 宫保苏东

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2 人份 Ingredients 用料 2 tablespoons Plain Flour 面粉 1/2 tablespoon Glutinous Flour 糯米粉 1/2 tablespoon Corn Flour 玉米粉 1 Egg 鸡蛋 2 tablespoons Pork Floss 肉松 1 tablespoon Cooking Oil 油 50ml Water 水 3 stalks [Optional] Spring Onion (chopped) 葱花 Method 做法 1. Sieve plain flour, glutinous flour and corn flour into a mixing bowl. Add water, mix well until there are no lumps. Add egg, mix well. Optional : Add chopped spring onion into mixture, stir well. 2. Slightly heat up oil in flat pan. The pan should not be too hot as the pancake burnt easily. Pour flour mixture enough to cover the base of the flat pan. When the bottom later is almost cooked, add pork floss in a roll on the pancake. Roll the pancake gently with pork floss wrapped inside. Roll over the pancake to ensure all sides are cooked. 3. Remove the pancake and place on a flat plate. Cut into bite size. Optional: Serve with Taiwanese sweet sauce on top.

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