• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tender Broccoli Stems with Clams

  • Recipe Submitted by on

Category: Seafood, Chinese

 Ingredients List

  • 2 lb Broccoli
  • 4 lg Cloves garlic
  • 1 tb Fermented soy beans
  • 1/4 c Canned baby clams (or
  • -crabmeat or shrimp)
  • 1/2 c Stock
  • 2 tb Peanut oil for first
  • -stir-frying
  • 1 tb Peanut oil
  • Cornstarch paste


Preparation: Wash broccoli and cut off flowerets (save for another dish).
With small paring knife, carefully peel outer skin off broccoli stems,
beginning at the base. Leave inner stems whole. Cut stems on the bias
into 1/4" slices.

Rinse fermented soy beans. Peel garlic. Mince together soy beans and
garlic; then mash to a paste using mortar and pestle; set aside. Place
drained baby clams in stock. If substituting fresh clams, crabmeat or
shrimp, wash, shell and chop into small pieces.

Stir-frying: Heat wok to hot, then add first of oil. When oil just begin
to smoke, add broccoli and toss quickly to avoid burning. Stir-fry for
about 1 minute. Turn heat down to moderate (or on electric range, remove
from heat). Push broccoli up side of wok; add remaining oil to bottom of
wok; add soy bean mixture. Press and stir until odor of beans and garlic is

Return to high heat and immediately recombine with broccoli, stirring
constantly for about 30 seconds. Beans and garlic will burn easily, so keep
mixture moving. Quickly add clams and stock; stir-fry for another 30
seconds. Cover for 30 seconds to finish cooking broccoli. Remove cover;
thicken with cornstarch paste to light sauce.

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