Stir-fried Canadian Geoduck with eggs

Recipe created by Ming Yeung
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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

8 large eggs

1 Tbsp white sections of spring onion

1/4 Tbsp salt

1/8 Tbsp sesame oil

1/8 Tbsp white pepper

Preparation method:
Dice white sections of spring onion. Put eggs in a bowl and gently whisk in one direction. Add salt, sesame oil, and white pepper. Remove the geoduck shell. Quickly blanch the geoduck siphon in boiling water for 30 seconds and remove. Heat pan on low; coat pan evenly with one teaspoon of oil. Add eggs in pan and stir-fry until 70% cooked. Add geoduck and mix with eggs. Stir in spring onion before serving on plate. *Tip: In order to achieve smoother texture for the eggs, avoid bubbles when whisking.
Serves 4-6

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