This is some home cooking, just a quick stirfry of veg and noodles, little soy sauce, you know... asian.
Asian Cusine Saturday from 8-1 for this winter quarter... Deadly day and time but the food producing is worth the time. We whipped up these clams in just a couple of minutes. Really simple, boil or steam your clams till they open and are partially cooked (takes a couple of minutes) then you just toss some soy sauce and veg oil in a Wok, add sugar, salt, and ginger, brown all of it. Toss in clams and toss them around for a couple-a-minutes and BAM. You done. Squirt some lemon over and garnish. This is served buffet style in class because we were just expirementing. Better plating coming.
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