Instructions: Stir the stock, rice wine, oyster-flavored sauce and sugar together in a medium bowl until the sugar is dissolved.

For the Dish: Scrub the clams shells under cold water. Discard any clams with open shells that don"t close when tapped.

Pour 1 pint of water into a medium saucepan and bring to a boil. Add the clams, cover and cook until their shells open, 2 to 3 minutes. Scoop the clams into a bowl with a slotted spoon, discarding any clams that do not open. Set the clams aside and discard the broth.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the ginger, garlic, chili and preserved vegetables. Stir-fry until fragrant, about 30 seconds. Pour in the broth and bring to a boil. Adjust the heat so the broth is simmering, add the bean thread noodles and cover the wok. Simmer, stirring occasionally to separate the noodles, until the noodles are soft, 2 to 3 minutes. Stir the clams into the broth and continue stirring until the clams are heated through.

Scoop the broth, noodles and clams into a large serving bowl. Scatter the green onions and red bell pepper over the noodles, top with the cilantro sprig and serve.

This recipe yields 4 servings.

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