Stir-fry razor clams with mixed vegetables

Ingredients

• 200 g canned razor clams (about 1/2 a can)
• 1 red and 1 green capsicums
• 100 g cauliflower
• 4 pips garlic, chopped
• 1  tablespoon Shaoxing wine
• Some stock from the razor clams
• 1 teaspoon cornflour +  stock to thicken
• Salt  and a bit of sugar to taste

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Preparation

• Take out the razor clams, and leave the stock aside.
• Wash and cut up the capsicums and cauliflower.
• Saute the chopped garlic with some oil till fragrant.
• Toss in the cauliflowers, stir-fry for a while, followed by the capsicums.
  
• Add in the razor clams and some stock, stir-fry.
• Thicken the gravy with the cornflour mixture, add salt and a bit of sugar to taste.
• Turn off heat, drizzle in the Shaoxing wine.
• Dish out and serve immediately.

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