- 3 Tbsp. olive oil
- 3 Tbsp. flour
- 1 lb. fresh clams
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 3 Tbsp. sugar
- 1 (8 oz.) can pineapple tidbits,
drained, reserving 2 Tbsp. juice
- 2 Tbsp. cornstarch
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. ketchup
- 1 Tbsp. soy sauce
- hot cooked rice
HOW TO PREPARE
- Rinse clams well and place
in refrigerator until ready to cook.
- Heat olive oil and water in wok.
Add the clams and cover.
Allow clams to "steam cook" in the
liquid for 2-3 minutes,
or until most have opened.
Remove clams from skillet and set aside.
- Add peppers and onions to skillet.
Stir fry over high heat until vegetables
are crisp tender, 4-6 minutes.
While vegetables are cooking,
combine sugar, pineapple juice,
pineapple, cornstarch, vinegar,
ketchup, and soy sauce in small bowl.
Pour sauce over vegetables and
cook over medium high heat
until thickened, 3-5 minutes.
- Return clams to wok
until heated and coated
with sauce, about 2-3 minutes.
Serve over hot rice.
