|1||small Geoduck from Canada|
|4 g||each, green, red and yellow bell peppers, diced|
|5 mL||olive oil|
|12 g||ground pork|
|1||each, garlic and shallot, finely chopped|
|8 g||each, celery and onions, diced|
|8 g||water chestnuts, diced|
|0.5 g||Chinese mushrooms, rehydrated|
|8 g||diced bamboo shoots|
|0.2 g||each, Chinese bbq sauce & satay sauce|
|4 g||toasted pine nuts|
|10||sesame pita bread|
|4 g||chicken broth powder|
|2 g||corn starch|
|5 mL||chicken stock or broth|
|1 mL||Maggi sauce|
|4 g||oyster sauce|
|Dan Dan Noodle sauce|
|sour plum juice|
|sliced green onions|
Remove the shell of the geoduck. Remove the skin and wash thoroughly. Soak geoduck in cold water for about 15 minutes. Add 2g chicken broth powder and cornstarch and marinate for 5 minutes.
Char the three types of coloured peppers over an open flame until skin is blackened. Peel off skin, rinse well, discard seeds and cut into a fine dice. Mix remaining seasoning ingredients together and set aside.
Heat olive oil in wok or skillet over medium heat. Pan fry geoduck until semi-cooked. Cut geoduck into a coarse dice. Set aside.
In the same pan, sauté ground pork until fragrant and cooked. Set aside.
Add diced vegetables to the pan, sauté until fragrant and lightly softened then add Chinese bbq sauce and satay sauce and stir-fry briefly. Add ground pork and geoduck and mixed seasoning ingredients and stir-fry for about 30 seconds. Add pinenuts and toss to mix.
Transfer mixture to serving platter and serve with lettuce leaves, mint leaves, pita bread and accompanying sauces on the side.
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