Loofah and Clams in Salted Broth

• 1 1/3 lb clams
• 1 loofah
• celery, to taste
• 1/2 preserved mustard tuber
• 1/2 red chili
• 4 ginger slices
• 2 shallots
• 4 clove garlic
• 1 tsp white pepper powder
• 2 1/2 tbsp fish sauce
• 1 1/4 cup chicken stock or water
• Hua Diao wine, for steaming the clams
• Shaoxing wine, for stir-frying the loofah
• scallion, for steaming the clams

Steps

1. 1.Steam the clams with ginger slices, scallion, and Hua Diao wine for about 4 minutes.
2. 2.Remove the clams and let them sit in cold water briefly.
3. 3.Rinse the steamed clams under running water; check for and discard any that are dead (shell hasn't opened, or has visible dark grit).
4. 4.Sauté sliced garlic, shallots, and shredded ginger until fragrant.
5. 5.Add the raw loofah and stir-fry, then add the Shaoxing wine and about a third of the fish sauce; stir-fry until fragrant.
6. 6.Add the stock (or water), sliced preserved mustard tuber, and white pepper.
7. 7.Add the steamed clams and bring to a rolling boil for 1-2 minutes.
8. 8.Stir in the celery and red chili at the end.
9. 9.Taste and adjust seasoning (remaining fish sauce, pepper) before serving.