Vongole (braised)

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  • 1 kilo of vongole
  • 1 tbsp peanut oil
  • 3 cm fresh ginger (peeled, in matches)
  • 3 pieces of dried Chinese mushrooms or 3 fresh shiitake mushrooms in slices (soak in hot water for 20 minutes)
  • 4 tbsp Shaohsing rice wine or dry sherry
  • 1 dl vegetable stock
  • 1 tbsp cornstarch smoothly stirred with 1 tbsp water
  • handful of coriander (picked loose)
  • salt
  • freshly ground pepper

  • Kitchen: Oriental
  • Meal: Appetizer
  • Preparation time: 15 minutes
  • Cooking time: 7 minutes minutes
  • Passive time: - minutes
  • Portions 4 persons

Preparation method

Put the vongole in the cold water for +/- 10 minutes. Then rinse them in a colander. Heat a wok over high heat and add the oil. Add the ginger and mushrooms, stir fry for a few seconds. Now add the shells. As soon as they open, the rice wine or sherry can be added. Now the stock and let it simmer for 4 minutes until all shells are open. Season this with salt and pepper and bind it with the cornstarch mixture. Finally, stir in the cilantro. Serve immediately in a large bowl.