Stir-fried clam bamboo shoots / Korean food recipe

Stir-fried clam bamboo shoots

[Cooking ingredients]
Bamboo shoot 300g
Rice water
Korean style soy sauce 1tbsp
Crushed garlic 1/2tbsp
Oil 2tbsp
Perilla oil 2tbsp
Manila clam 100g
Cooking wine 1tbsp
Anchovy stock 200g
Salt 1tsp
Perilla seed powder 2tbsp

[Recipe]
1. If you prepare bamboo shoots raw, you have to remove the toxicity, so boil them for an hour and soak them in cold water for a day.
(If you don’t do it properly, it tastes like Arin)

2. Slice bamboo shoots to make them easy to eat and chop Cheongyang red pepper to prepare them.

3. Put bamboo shoots, soy sauce, and minced garlic in a bowl, mix them, and pickle them for 10 minutes,
(If you do this, it’s more seasoned, so it tastes deeper)

4. Put 2 tbsp cooking oil and 2 tbsp perilla oil in a pan, preheat it, add bamboo shoots and stir-fry for 3 to 5 minutes.

5. Add clams, 1 tbsp of cooking wine, and stir-fry for 3 minutes

6. Add anchovy stock, half a spoon of salt, and when it boils a little, add 2 tablespoons of perilla powder, boil it down, and sprinkle Cheongyang red pepper or chives for decoration, and it’s done!

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