Flash wok fried Canadian Geoduck

Recipe created by Raymond Cheung
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Chinese Restaurant Awards (CRA) is a not-for-profit organization established to recognize and promote Chinese culinary arts and culture, and acknowledge the skill of local Chinese restaurateurs and chefs. The CRA highlights, rewards and celebrates the best of Chinese dining in Metro Vancouver in British Columbia and also Toronto, Canada. Since 2009, the CRA has recognized the top Chinese dishes and restaurants in British Columbia through both public voting and selection by an expert panel of judges. In 2013, the CRA selected eight master chefs, recognized for their awards at the Chinese Restaurant Awards and their international achievement. The Chinese Master Chefs are noted for their dedication to the tradition, promotion and elevation of Chinese culinary heritage in Canada, and for blazing the trail for many aspiring young chefs. Fans and connoisseurs of Chinese food can peek into their culinary journeys and successes, and witness how they incorporate fresh and high quality Canadian ingredients into their authentic Chinese dishes. Chinese Restaurant Awards’ Chinese Master Chefs are pleased to share their award winning recipes created with Geoduck from Canada.

Main Ingredient

1 Geoduck from Canada siphon

Secondary Ingredients

1 bunch yellow chives

3 slices of ginger

6 white sections of spring onions

30g carrots, sliced


1 tsp salt

1 tsp chicken bouillon powder


Preparation method:
Put sliced carrot in a pot of boiling water; let it cook and remove as soon as water boils again. Cut yellow chives in sections. Remove geoduck shell. Quickly blanch geoduck siphon in boiling water, remove skin, and thinly slice. Stirfry ginger, white sections of spring onions over medium heat. Add geoduck and carrot.
Serves 4-6

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