A Zhejiang-style spring dish: broad beans, pickled mustard greens, and white shrimp and clams having a meeting!

Prepare the side dishes. Boil the clams in cold water until cooked, then blanch and remove the shells. Reserve a little of the clam broth in the bowl. Fresh white shrimp would be better, but I couldn't find any, so I used some frozen small shrimp I had at home.

I blanched the broad beans; I prefer them a bit softer, so I cooked them a little longer.

A spoonful of lard makes it even more fragrant.

First, stir-fry the pickled mustard greens until the excess moisture evaporates.

Then add the blanched broad beans and stir-fry for about 1 minute.

Add dried shrimp and continue stir-frying, controlling the heat to prevent it from becoming too dry. Add a spoonful of cooking wine, a pinch of salt, and a pinch of white pepper. If using fresh shrimp, you can move on to the next step once the shrimp turn red.

The final step is to add clam meat and a little clam broth. Stir-fry for half a minute until the sauce thickens, then it's ready to serve. The clams are so delicious, and the combination with dried shrimp, broad beans, and pickled mustard greens is absolutely perfect!