Razor Clam in Sha Cha Sauce

2 tablespoons vegetable oil

2 teaspoons finely shredded fresh ginger

1 pound live razor clams

1 ½ tablespoons sa cha sauce

½ cup water

1 tablespoon thinly sliced red bell pepper

2 green onions, cut into thin strips

Heat the vegetable oil in a large skillet over high heat. Stir the ginger into the hot oil, and cook until fragrant, about 30 seconds. Add the razor clams in their shells, and cook until all of the clams have opened, about 2 minutes. Stir in the sa cha sauce and water, and bring to a boil. Toss with the bell pepper and green onions to serve.