Chinese broccoli has a deep green color that proves it is loaded with nutrients. Quickly steamed with these flavorful ingredients and served with pancit noodles it becomes the centerpiece of this stir fried clams dish.
Spicy Steamed Clams with Chinese Broccoli and Pancit Noodles
Print This Recipe Yield 6Source Inspired by a recipe in Eating LocalPublished
Ingredients
- 1 pound filipinio or chinese style “pancit” noodles
- 1 pound chinese broccoli
- 1 tablespoon peanut oil
- 4 clove garlic peeled and roughly chopped
- 1 piece of ginger 1‑inch long, peeled and roughly chopped
- 4 thai bird chili pepper thinly sliced crosswise
- 2 pound small clams well scrubbed
- 1 cup dry vermouth
- 2 tablespoon toasted sesame oil
- 1 cup water
- 2 tablespoon mint leaves chopped
- asian fish sauce to taste
- 4 green onions cut in half lengthwise, then cut into 2‑inch pieces crosswise
Directions
Fill a large bowl with cool water. Soak the noodles in it swishing them around the unclump them. Set aside to soften about 10 minutes.
Rinse the broccoli and trim the ends. Separate the large outer leaves from the inner stalks so they are all relatively the same size. Par any particularly thick stalks with a knife.
Heat peanut oil in a large wok set over high heat. When the wok is hot add the green onions, garlic, ginger and chiles. Stir-fry until fragrant, about 1 minute. Add the clams and stir fry, uncovered about 3 minutes. Add the vermouth and cover the wok. Cook until clams open, about 3 minutes. Carefully remove all the clams to a large serving plate and discard any that do not open.
Add the sesame oil to the wok. Drain the noodles and add them along with 1 cup water to the hot wok, shaking the pan to get them well-coated in the liquid. Lay the cleaned and prepped Chinese broccoli on top. Cover the wok and cook until the broccoli begins to wilt, about 3 minutes. Remove the broccoli to the serving plate with the clams. Add the sausage, shaking the wok until it is just heated through and well incorporated into the noodles. Pour the noodles and all the liquid onto the serving tray. Garnish with chopped mint and season with Asian fish sauce.
I often make pork tenderloin, I’ll have to add this baby to the rotation!
Well listen up, it takes a GOOD cook to cook good. I know people that follow these super star recipes and it comes out terrible. So, after all this, it IS about you. And, I’m good with that.
I hate pork tenderloin because I like a fatty pork. Does the bacon really help? If so, I’m going to copy you copying flay.
I might be coming to LA in July. Maybe we could rendezvous. I’ll email you.
are a fantastic Wrapper- oh boo, sorry that was cheesy! Chris is better at it than me…
We have only been eating meat once a week, and I am now convinced this weekend it will be this! Maybe my own twist of course. I thought about you, this woman made a sauce that I could swear was mustard a few weeks ago, and I know you would love the recipe!
I have to go drool over desserts you posted now, only drool…
are making me flail for Flay. (say that 10 times real fast)
Seriously, this tenderloin and those potatoes sounds absolutely wonderful. Another recipe bookmarked! Thanks for sending it along.
Flay Day??? Devilishly clever. 🙂
How could you go wrong with bacon wrapped pork! Looks great.
What better to “wrap your rascal” with than bacon!?! Excellent cook, even if you didn’t insert yourself into it. Very nice tying job too.
But for the record, I like the “me” you put into all of your posts!
I’m thinking Fakin’ Bacon wrapped around a lentil roast. Or not!
I too could stand having a Flay day. Bacon wrapped pork tenderloin. Oh man that sounds delicious. Hurray for Flay.
Sam
Looks like a feast! delicious 🙂
YUM! This looks absolutely delicious!
xxMK
Delightful Bitefuls
especially after seeing all that yummy goodness!
I have made several Bobby Flay recipes and have always been impressed by his bold use of flavors. This looks like another one to try.
I am way overdue for a Flay Day. That is quite clear from this post. Pork on pork is definitely my kind of recipe and I love the idea of lemon on sweet potatoes. I noticed that you used white sweet potatoes. Do you like those better? I find that they are a little nuttier and have a more subtle flavor, but I’m always a little confused by the whole yam vs. sweet potato choice.
I chose these for the nutty reason you mentioned. All that sugar on top of SWEET sweet potatoes seemed cloying. There was no pic with Mr. Flays recipe so I can’t say what he chose. GREG
This sounds really tasty. Looks even tastier. As much as I love hearing about Greg this, Greg that, I’m totally okay with this recipe too. 🙂
anything wrapped in bacon can’t be bad.….pork stuffed pork…I love it!
Since we’re not talking about you today, I have to say I like Flay because he uses bold flavors and we embrace the same regional cuisines (Mediterranean + Latin America). However, I’m not so sure about these sugar-glazed potatoes. I guess I’d have to try them.
Love Bobby Flay recipes. Several years ago, I was lucky enough to enjoy a meal at Mesa Grill in Las Vegas. It was by far one of the best restaurant experiences I have ever had — even to this day. I continue to describe it as like “having a little circus in your mouth.” I wish every meal could be like that!
Hey Greg, in honor of Bobby Flay (and not you-smile), I’m just going to say that this is ‘wicked awesome’. That’s what Irish folks from Boston say. I know, cuz I’m kind of one of them and so is he!
That looks delicious! Love the potato flavorings.
Jenn