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.
|1 cup (250 mL)||cut flowering Chinese chives [2-inch/5-cm matchsticks]|
|1 cup (250 mL)||cut yellow Chinese flowering chives [2-inch/5-cm matchsticks]|
|2 cups (500 mL)||mung bean sprouts|
|¼ cup (60 mL)||concentrated soup base for tempura and udon|
|¼ cup (60 mL)||water|
|2 tsp (10 mL)||grated ginger|
|1 Tbsp (15 mL)||minced green onions|
|1 Tbsp (15 mL)||toasted sesame oil|
|3 or 4 bundles||soba noodles [3 oz/85 g each]|
|2 Tbsp (30 mL)||butter|
|1 package||[200 g/7.05 oz] mini oyster mushrooms, trimmed, separated|
|2 Tbsp (30 mL)||XO Sauce|
|6 to 8 oz (195 to 225 g)||Geoduck from Canada siphon meat, very thinly sliced|
In a large pot of boiling salted water, blanch chives and bean sprouts briefly, about 30 seconds. Remove with slotted spoon and plunge the vegetables into ice water to set the colour and texture. Drain very well over paper towels.
Just before you’re ready to serve, make the noodles. In a small saucepan, combine the soup base and water and bring to a boil. Add ginger and green onions, then sesame oil and mix. Cover and keep warm. In the same pot of water the vegetables were cooked, boil soba noodles until al dente (cooked through but still a little chewy). Drain really well while tossing to loosen the strands of noodles. Transfer to a mixing bowl, add soup mixture and toss with chopsticks or tongs to coat well. Divide onto warm serving plates and keep warm.
In a wok or large skillet, over medium high heat, melt butter and sauté oyster mushrooms until golden, about 2 minutes. Add blanched chives and bean sprouts and stir-fry for 1 minute. Season with salt to taste and set aside. Turn heat to high. Add XO sauce to the wok and stir briefly until fragrant. Add geoduck and stir-fry briefly, about 30 seconds. Add mushrooms and vegetables mixture and toss well, stir-frying rigorously for about 1 minute. Divide stir-fry onto the plated noodles and serve immediately.
Serves 4 to 6
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