Bright green and crispy snow peas combine with clams in this quick and easy stir-fry.
Brown rice at the bottom of the bowl soaks up the sweet and savory sauce.
Feel free to swap out the rice for rice noodles or udon to change things up!
Photo: Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Cut white and light green scallion parts into 2-inch pieces.
Heat vegetable oil in a large wok over high heat.
Add garlic and ginger; cook, stirring constantly, until fragrant, about 15 seconds.
Meanwhile, whisk cornstarch and water together in a small bowl.
Uncover the wok and discard any clams that did not open.
Return the vegetables to the wok, tossing to combine.
Divide rice among 4 bowls and top with the clam mixture.
Sprinkle with the reserved sliced scallion tops.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
