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Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4scallions2tablespoonsvegetable oil6clovesgarlic, thinly sliced1(1 inch) piecefresh ginger, peeled and cut into thin strips3tablespoonsreduced-sodium soy sauce2tablespoonsrice vinegar2tablespoonssesame oil2teaspoonsgranulated sugar8ouncesfresh snow peas, trimmed1largejalapeño pepper, thinly sliced24littleneck clams, scrubbed1tablespooncornstarch1tablespoonwater2cupshot cooked long-grain brown rice
Cook Mode(Keep screen awake)
Ingredients
4scallions
2tablespoonsvegetable oil
6clovesgarlic, thinly sliced
1(1 inch) piecefresh ginger, peeled and cut into thin strips
3tablespoonsreduced-sodium soy sauce
2tablespoonsrice vinegar
2tablespoonssesame oil
2teaspoonsgranulated sugar
8ouncesfresh snow peas, trimmed
1largejalapeño pepper, thinly sliced
24littleneck clams, scrubbed
1tablespooncornstarch
1tablespoonwater
2cupshot cooked long-grain brown rice
DirectionsCut dark green tops from scallions; thinly slice and reserve for garnish. Cut white and light green scallion parts into 2-inch pieces. Heat vegetable oil in a large wok over high heat. Add garlic and ginger; cook, stirring constantly, until fragrant, about 15 seconds. Stir in soy sauce, vinegar, sesame oil and sugar; cook, stirring constantly, for 10 seconds. Add snow peas, jalapeño and the reserved 2-inch scallion pieces; cook, stirring constantly, until tender and lightly charred, 2 to 3 minutes. Transfer the vegetables using tongs or a slotted spoon to a large bowl, leaving as much liquid as possible in the wok.Add clams to the wok and cover; cook, undisturbed, until the clams open, 4 to 6 minutes. Meanwhile, whisk cornstarch and water together in a small bowl.Uncover the wok and discard any clams that did not open. Stir in the cornstarch mixture; cook, stirring constantly, until the liquid thickens slightly, about 1 minute. Return the vegetables to the wok, tossing to combine. Remove from heat.Divide rice among 4 bowls and top with the clam mixture. Sprinkle with the reserved sliced scallion tops.Originally appeared: EatingWell.com, March 2023
Directions
Cut dark green tops from scallions; thinly slice and reserve for garnish. Cut white and light green scallion parts into 2-inch pieces. Heat vegetable oil in a large wok over high heat. Add garlic and ginger; cook, stirring constantly, until fragrant, about 15 seconds. Stir in soy sauce, vinegar, sesame oil and sugar; cook, stirring constantly, for 10 seconds. Add snow peas, jalapeño and the reserved 2-inch scallion pieces; cook, stirring constantly, until tender and lightly charred, 2 to 3 minutes. Transfer the vegetables using tongs or a slotted spoon to a large bowl, leaving as much liquid as possible in the wok.Add clams to the wok and cover; cook, undisturbed, until the clams open, 4 to 6 minutes. Meanwhile, whisk cornstarch and water together in a small bowl.Uncover the wok and discard any clams that did not open. Stir in the cornstarch mixture; cook, stirring constantly, until the liquid thickens slightly, about 1 minute. Return the vegetables to the wok, tossing to combine. Remove from heat.Divide rice among 4 bowls and top with the clam mixture. Sprinkle with the reserved sliced scallion tops.
Cut dark green tops from scallions; thinly slice and reserve for garnish. Cut white and light green scallion parts into 2-inch pieces. Heat vegetable oil in a large wok over high heat. Add garlic and ginger; cook, stirring constantly, until fragrant, about 15 seconds. Stir in soy sauce, vinegar, sesame oil and sugar; cook, stirring constantly, for 10 seconds. Add snow peas, jalapeño and the reserved 2-inch scallion pieces; cook, stirring constantly, until tender and lightly charred, 2 to 3 minutes. Transfer the vegetables using tongs or a slotted spoon to a large bowl, leaving as much liquid as possible in the wok.
Add clams to the wok and cover; cook, undisturbed, until the clams open, 4 to 6 minutes. Meanwhile, whisk cornstarch and water together in a small bowl.
Uncover the wok and discard any clams that did not open. Stir in the cornstarch mixture; cook, stirring constantly, until the liquid thickens slightly, about 1 minute. Return the vegetables to the wok, tossing to combine. Remove from heat.
Divide rice among 4 bowls and top with the clam mixture. Sprinkle with the reserved sliced scallion tops.
Originally appeared: EatingWell.com, March 2023
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Nutrition Facts(per serving)351Calories15gFat39gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
