|1||small Geoduck from Canada [about 300 grams]|
|150 g||small red chilies|
|20 g||Yunnan pickled vegetables|
|10 g||thinly sliced ginger root|
|10 g||thinly sliced garlic|
|30 g||sliced onions|
|0.5 g||mustard greens|
|20 g||white vinegar|
|10 g||Thai chili sauce|
Clean and prepare geoduck by butterflying the siphon and trimming off the spongy part of the body meat. Slice geoduck meat thinly.
Wash the red chilies and coarsely cut them. Cut the Yunnan pickle vegetable into 2 ½ cm/1 inch long segments. Cut lemon into thin slices.
In a wok of boiling water, blanch geoduck quickly.
Combine all secondary and seasoning ingredients in wok and stir-fry until fragrant. Add geoduck, toss to mix and serve.
Copyright © 2001 - 2014 Underwater Harvesters Association