Chef Ming Yeung learned the initial stage of his culinary skills from 1986 in Zhongshan, China. He immigrated to Vancouver in 1995 and had worked in several restaurants to further advance his experience. Chef Yeung is the kind of master chef who knows and truly respects food. He began to serve as executive chef as Bamboo Grove in Richmond, British Columbia in 2004. Started back in 1960s, Bamboo Grove was the first Chinese restaurant in Richmond and is still well known among diners. This restaurant has become a secret culinary hideaway that has Chef Yeung’s “wok hay” dishes won the heart of the supportive diners. His “Pork Stomach & Ginko long-boiled Soup” has been recommended by judges of Chinese Restaurant Awards for three consecutive years for its outstanding gourmet quality. He works closely with the owner David Jue to create dishes with inspired culinary approach.
|1||whole Geoduck from Canada (approximately 1 kg/2 lbs)|
|1 tsp (5 mL)||white sections of spring onion|
|¼ tsp (1.25 mL)||salt|
|1/8 tsp (0.6 mL)||sesame oil|
|1/8 tsp (0.6 mL)||white pepper|
Dice white sections of spring onion.
Put eggs in a bowl and gently whisk in one direction. Add salt, sesame oil, and white pepper.
Halve the Geoduck from Canada and cut into thin slices. Quickly cook geoduck in boiling water for 30 seconds and remove.
Heat pan on low; coat pan evenly with one teaspoon of oil.
Add eggs in pan and stir-fry until 70% cooked.
Add geoduck and mix with eggs. Stir in spring onion before serving on plate.
*Tip: In order to achieve smoother texture for the eggs, avoid bubbles when whisking.
Serves 4 to 6
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