Clams and bittergourd soup

Clams - Part 3.

Warm and hearty.

Ingredients (serves 2 to 3):
1/2 tbsp sesame oil
1 bittergourd, pith and seeds removed, and thinly sliced
1 piece thunb-sized ginger, finely sliced
2 mushroom caps, soaked in hot water for 10 minutes and thinly sliced
30g pork belly, cut into thin strips
500g clams
1 tbsp hua tiao wine
1 litre clear chicken or vegetable stock
1 tsp salt
A dash of white pepper
100g dou miao
2 spring onions, finely sliced
2 sprigs coriander, chopped

Method:
1. Heat wok till smoking hot. Add the oil and stir-fry the bittergourd for 1 minute. Remove and set aside.
2. Stir-fry the ginger and mushroom for 1 minute. Add the pork and fry for another minute.
3. Add the clams and bittergourd. Fry for 2 minutes, tossing briskly.
4. Add the hua tiao wine and stock. Cook on medium heat for 7 minutes, or until the soup turns white. Season with salt and pepper.
5. Add the dou miao, spring onions and coriander, and cook for 1 minute. Serve hot.

Tips:
Bittergourds that are lighter in colour and have thicker ridges are less bitter.

Recipe source: Simply Her magazine (Nov 2008)