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.
- 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
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.