Stir-fried clams with spicy bean sauce from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 169) by Grace Young

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Notes about this recipe

  • Breadcrumbs on September 24, 2015

    p. 169 – I really enjoyed this dish though mine was a little salty. Undoubtedly my clams were a factor but next time I will use salt-free stock and omit the soy sauce since the latter could always be added later if needed. I’ll also add more Thai chili next time as I could have done with a little more heat. The dish has potential to be even better the next time around. Photo here: http://www.chowhound.com/post/january-2011-cookbook-month-stir-frying-skys-edge-756704?commentId=9730920#9730920

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