Use our whole ocean clams in this stir-fry loaded with vegetables for an alternative protein option.
Drain clams, Reserving 1/4 cup of the liquid. Pat dry with paper towels. Whisk next 6 ingredients in medium bowl to blend. Add clams and stir to coat; marinate 15 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade. Heat 2 tablespoons vegetable oil in large nonstick skillet over medium-high heat. Add clams and quickly sauté, no more than 2 minutes. Using slotted spoon, transfer to a plate. Add remaining vegetable oil to skillet. Add vegetables; stir-fry until crisp-tender, about 3 to 4 minutes. Add garlic and ginger; stir-fry 30 seconds. Drizzle reserved marinade mixture over vegetables. Stir-fry until marinade thickens slightly, about 30 seconds. Toss in reserved clams. Season to taste with pepper. Transfer to bowl. Sprinkle with scallions and serve with rice.
Yield: 8 main course servings