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1. Rinse the Bamboo Clam, blanch into boiling water for half a minute. Remove and drain, keep aside. ' w4 r! L2 A4 U; C9 D5 ptvb now,tvbnow,bttvb2. Heat up 1 1/2 tbsp oil and 1 tsp sesame oil over low heat, stir-fry the ginger slices, bird's eye chilli and chopped garlic until aromatic. ^; G( n# b( S. \公仔箱論壇3. Add in Bamboo Clam, seasoning and 50ml water, stir-fry quickly over high heat for 1 minute. Lastly, sprinkle with chopped spring onion. Dish up and serve.tvb now,tvbnow,bttvb9 P0 n1 C: A# e2 a9 {" P0 j
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