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Stir-fried Geoduck with Snow Peas and Cashews |
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(Serves 4)
A simple stir-fry is sometimes the best way to enjoy Geoduck.
The key to tasty, tender Geoduck in this recipe suggestion from Stephen
Wong, is to add it at the very end. When in season, substitute asparagus or sugar snap peas for the snow
peas this easy recipe.
Serve it western-style over pasta as a main course,
or in a puff pastry shell as an appetizer, or Chinese style,
accompanied with steamed rice.
| SAUCE: |
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| 1/4 cup |
chicken stock |
60 mL |
| 2 tsp |
cornstarch |
10 mL |
| 1 tsp |
freshly ground black pepper |
5 mL |
| 2 Tbsp |
oyster sauce |
25 mL |
| 1 tbsp |
canola oil |
15 mL |
| 1 |
medium onion, sliced |
1 |
| 3 |
slices ginger, 1/8-inch/3 mm thick |
3 |
| 1 |
small carrot, thinly sliced |
1 |
| 2 cups |
snow peas, washed and trimmed |
500 mL |
| 1 cup |
sliced waterchestnuts, optional |
250 mL |
| 1 tbsp |
Chinese Shoaxing wine, or dry sherry |
15 mL |
| 1/4 tsp |
salt, and to taste |
1 mL |
| 1 |
small Geoduck, both siphon and body meat, trimmed and
thinly sliced |
1 |
| 1/4 cup |
unsalted whole cashews, roasted |
50 mL |
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In a small mixing bowl, Combine sauce ingredients and mix
well.
Set aside.
In non-stick skillet or wok over medium high
heat, heat oil.
Add onions, ginger and carrots and stir-fry for 1 minute.
Add peas and water chestnuts and stir until well coated.
Add wine and salt, stir to mix; cover and cook for 2 minutes,or until vegetables are tender crisp.
Add sauce mixture and stir until sauce is slightly thickened.
Add Geoduck and stir to mix for 30 seconds or until Geoduck
slices just begin to turn opaque.
Add cashews and mix well. Season with salt to taste.
Transfer to serving platter and serve immediately.
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Recipes