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Stir-Fry Clam with Chinese Doughnut Stick | Chef John’s Cooking Class

Stir-Fry Clam with Chinese Doughnut Stick | Chef John’s Cooking Class
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Clam with sponge gourd combines the clam’s seafood flavor with the sponge gourd’s sweetness and tender texture. Chef John made a little modification upon this traditional dish and turns it tastier with a better mouthfeel.

Recipe
PRE TIME: 5 min
COOKING TIME: 15 min
TOTAL TIME: 20 min
2 SERVING
Ingredients:
  • 8 oz Sponge gourd (Loofah)
  • 8 oz Clam
  • 3 oz Chinese doughnuts sticks (can be purchased at Chinese supermarkets)
  • 0.5 oz Ginger slices
  • 0.5 oz Green onion, diced
  • 1 tbsp Goji berry
  • 1 tbsp [Seasoning] Chef made aroma oil
  • 0.33 cup [Seasoning] Water
  • 1 tbsp [Seasoning] Shaoxing wine
  • 0.5 tsp [Seasoning] Sugar
  • 0.5 tsp [Seasoning] Salt
  • 0.25 tsp [Seasoning] Black pepper, to taste
  • 1 tbsp [Seasoning] Water + Corn starch (1:1 ratio) slurry
  • 2 cup [Chinese Doughnuts] All-purpose flour
  • 0.5 tsp [Chinese Doughnuts] Salt
  • 1 tsp [Chinese Doughnuts] Baking powder
  • 0.5 tsp [Chinese Doughnuts] Baking soda
  • 1 tsp [Chinese Doughnuts] Cooking oil
  • 1 cup [Chinese Doughnuts] Water
Directions:
Step 1
Step 1
1
Peel sponge gourd and cut into 2-inch long cylinders. Cut lengthwise into wedges; then soak in cool water.
Step 2
Step 2
2
Make Chinese doughnut sticks. (This step is optional and will take about 2 hours and 35 minutes in addition; you can buy them at Chinese supermarkets near you. )
Step 2-1
Step 2-1
3
In a mixing bowl, mix all the dry ingredients and cooking oil, and add water to make a dough.
Step 2-2
Step 2-2
4
Wrap it in a plastic wrapper. Let it rest for 15 minutes.
Step 2-3
Step 2-3
5
Unwrap the dough, coat the dough with oil while kneading. Wrap it with plastic wrap again and let it rest for 2 hours.
Step 2-4
Step 2-4
6
Dust the cutting board with flour, roll the dough into a rectangle about ¼ inch thick and 6 inches wide on one side. Oil the top. Then cut it into 1.5-inch x 6-inch strips. Stack every two strips together, press the center lengthwise with a chopstick to make the two pieces stick together.
Step 2-5
Step 2-5
7
Heat oil to 400-425°F/200-220°C and fry the doughnut sticks until golden. Turn over occasionally. Take it out and drain.
Step 3
Step 3
8
Cut Chinese doughnut stick into about 1-inch long pieces.
Step 3-1
Step 3-1
9
Deep fry at 250-300℉/120-150℃ until crispy.
Step 4
Step 4
10
Blanch sponge gourd wedges for about 1 minute; drain and rinse with cold water.
Step 5
Step 5
11
In a wok, heat about 2 tablespoons of olive oil; stir fry ginger, green onion, clam and shaoxing wine for about 1 minute. Add about 1/2 cup water, salt, sugar while continually stirring; then add blanched sponge gourd. Keep stirring, and add cooking wine, Goji berry, and ground white pepper. Thicken with slurry. Add Chinese doughnut pieces and mix well.
Step 6
Step 6
12
Serve hot.
Final Notes
Final Notes
Chinese doughnut stick, known as Youtiao in Chinese, is light, airy and pleasantly chewy. It is a popular deep fried food. If well fried, it becomes crispy and tasty.
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