Tip: prepare the sauce first so you don't have to scramble to add each ingredient separately while the clams are cooking (oyster sayce, soy sauce, Chinese rice wine, chicken stock granules, brown sugar and ½ cup of water). Keep the other ¼ cup of water mixed with cornstarch handy as well.

Heat up cooking oil over medium-high heat in a wok or large frying pan. Stir-fry the lemongrass until the edges start to brown just a little.

Add the ginger and garlic. Stir-fry until aromatic (about 20 seconds or so).

Add the clams. Give all the ingredients a good toss.

Add the sauce (everything but the ¼ cup of water + 1 teaspoon cornstarch), then stir gently. Let the sauce bubble.

As soon as the clams start to open up, add the ¼ cup of water mixed with 1 teaspoon of cornstarch). This will thicken up the sauce. By now, most if not all of the clams should be opened.

As soon as the sauce has thickened a little, turn off the heat and add the scallions and the red chili.

Serve immediately with steamed rice.

Enjoy!