Stephen Wong is a popular and well respected Vancouver chef, journalist, cookbook author, and food and hospitality industry consultant who is highly regarded in Canada as the leading expert in geoduck and Asian cuisine.
Born in Hong Kong, Wong moved to British Columbia, Canada in his early adult life and started his career as a chef, a manager and owner of a number of top restaurants in Vancouver throughout the 1980s and 1990s. Today, he is in demand by local food producers, harvesters and merchants to help them develop and promote their specialty food and beverage products. He is also the founding Chair of Canada’s Chinese Restaurant Awards and regularly hosts visiting media groups as a local food and hospitality industry resource.
With his inherent understanding and passion for Asian cuisine and vast knowledge and commitment to products grown in British Columbia, Stephen Wong has naturally become the country’s expert in Geoduck from Canada.
|2 cups (500 mL)||shredded taro root, or shredded potato|
|2 Tbsp (30 mL)||Satay sauce, or to taste
Or 1 Tbsp (15 mL) chili bean paste (spicy dou ban jiang)
|2 Tbsp (30 mL)||oyster sauce|
|1 Tbsp (15 mL)||light soy sauce|
|2 Tbsp (30 mL)||unsalted chicken stock, or to taste|
|2 tsp (10 mL)||sesame oil|
|1 Tbsp (15 mL)||vegetable or canola oil|
|1 tsp (5 mL)||each minced garlic and ginger|
|2 tsp (10 mL)||balsamic vinegar|
|1||small sweet onion, white or red, sliced|
|1 each||small red and yellow bell pepper, diced|
|1 cup (250 mL)||each broccoli and cauliflower florets, cut into bite-sized pieces, blanched|
|1||small Geoduck from Canada, shelled, skinned, cleaned, and very thinly sliced|
Arrange shredded taro (or potatoes) in a criss-cross pattern, in a thin layer, in a round medium-sized wire strainer that would fit into the deep-fryer. The taro should come up the sides of the strainer to form a shallow nest. Place another slightly smaller strainer on top until the bottom of it presses against the taro, forming a mould to keep the shape of the nest.
In a wok or a large saucepan or a deep-fryer, heat enough oil for deep-frying the taro nest. Test the oil with a shred of taro. If it bubbles immediately and floats to the top, the oil is ready. Immerse the taro nest (still in the mould) into the fryer and fry until crisp and golden. Remove the taro nest from the strainers onto paper towels. Transfer nest to a serving platter and keep warm.
In a small bowl, mix together sauce ingredients.
Heat oil in a wok over medium high heat. Add garlic and ginger and stir for about 30 seconds or until aromatic. Add onions and peppers and stir-fry for 1 minute. Add broccoli and cauliflower and stir-fry for 2 minutes. Add sauce mixture and continue to stir until vegetables are well-coated and tender, and the sauce starts to thicken, about 2 minutes. Add geoduck slices and toss and cook for about 1 minute or until geoduck is warmed through and coated with sauce. Be careful not to overcook the geoduck. Transfer geoduck and vegetables into taro nest and serve immediately.
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