燒酒竹灘

材料
300 克竹灘
30 克(切絲)薑
3 條(剁碎)紅指天椒
3 瓣(剁碎)蒜瓣
1 棵(切粒)青蔥

調味料
1 大匙紹興酒
1/2 大匙米酒
1 小匙魚露
1/4 小匙糖

做法
1. 竹灘洗淨，用沸水汆燙半分鐘後，盛起瀝乾備用。
2. 以慢火燒熱1 1/2 大匙油和1小匙麻油，炒香薑絲、指天椒、蒜茸。
3. 置入竹灘、調味料，和50毫升清水，大火兜炒1分鐘，最後灑上青蔥粒即可上桌。

INGREDIENTS

•300g Bamboo Clam
•30g shredded ginger
•3 red bird's eye chilli (chopped)
•3 garlic cloves (chopped))
•1 stalk spring onion(chopped)
SEASONING

•1 tbsp Shaoxing wine
•1/2 tbsp rice wine
•1 tbsp fish sauce
•1/4 tsp sugar
METHOD
1. Rinse the Bamboo Clam, blanch into boiling water for half a minute. Remove and drain, keep aside.
2. Heat up 1 1/2 tbsp oil and 1 tsp sesame oil over low heat, stir-fry the ginger slices, bird's eye chilli and chopped garlic until aromatic.
3. Add in Bamboo Clam, seasoning and 50ml water, stir-fry quickly over high heat for 1 minute. Lastly, sprinkle with chopped spring onion. Dish up and serve.

Source : 馬來西亞路邊攤精選小飽]系列2）