I made this for my husband, who loves Chinese flavors.I usually buy clams that are already cleaned, so I can make this in no time.Beer tastes so good with this.This is also delicious topped with a mountain of chopped green onion.My child loves this, and requests it all the time.if you like spicy food, add doubanjiang spicy bean paste at step 2 and stir fry together with the other ingredients.Large shijimi clams are easier to eat. Scoop up the cooking liquid as you eat - soo good! Recipe by Aozoranotukisama

Very delicious and simple recipe for cooking clamps is with ginger and spring onion and stir fry. Rich in aroma and flavours. Ginger and spring onion is a perfect match in heaven, it can be used to cook fish, chicken and meat.

Video: youtu.be/naCTHkbb65cGinisang Tahong is a Filipino dish my grandma used to cook for us in the Philippines and also one of the recipes I rarely eat because of it's availability on stores around here in our area (US). So once I saw one from costco, I got right away and I'm excited to share this to you.#givingthanks

This is my version of stir fried shrimp you can always adjust the ingredients. The seasonings are approximate measurements I don't really use measuring spoons. This is also good served with pork fried rice or lo mein noodles.

Stir-fried seaweed has always been my favorite dish. When I started eating brown rice, I recognized how it works brilliantly with stir-fried seaweed, and so I've been cooking seaweed often. I used to season it with soy sauce, mirin, bonito flakes, etc., but then I started cooking macrobiotic dishes and so I reduced the seasoning to just soy sauce. Now my kids gobble up most of this and I only get a small amount. Maybe I should double the recipe from now on?Adjust the amount of soy sauce depending on how large your mushrooms are. (For your information, I used white Bunapi mushrooms.) I used olive oil but you can use your choice of oil. Sesame oil makes it really fragrant. Recipe by Yukiline

My favourite way to eat mussels o-)