
Clams with perilla
Sweet clams stir-fried with aromatic perilla leaves.
- 18 min
- Serves 4
- Stir-fry
- Easy
Why it suits you: In short Minor Snow days, aromatic perilla moves qi and lifts the appetite for a stagnant constitution.
Method
Prep 10 min · Cook 8 min- 1Soak the clams in salted water for 2 hours.
- 2Chop the garlic and black beans and shred the perilla.
- 3Fry the garlic and beans in hot oil, then add the clams over high heat until they open.
- 4Toss with the soy, chilli and perilla.
Cautions
- Discard any clams that do not open.
Chef's tips
- Add the perilla last to keep its aroma.
The TCM view
Perilla is pungent and warm, moving qi; clams are salty and cool.



