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Conch, Cantonese Style
Fish and Seafood
|Conch, Cantonese Style|
2 Tablespoons vegetable oil
1 clove garlic, peeled and smashed
1 teaspoon fermented black beans, coarsely chopped
1/4 pound ground pork
1 cup tenderized, minced, or ground conch
3 Tablespoons chicken stock
5 slices fresh ginger, peeled and slivered
1 teaspoon dark soy sauce
2 teaspoons cornstarch mixed with one tablespoon cold water
1 egg, beaten
1. Heat wok or fry pan, add the oil, garlic, and the fermented beans, and stir for on minute or until pork is no longer pink.
2. Now add the conch and stir once or twice before adding the chicken stock, ginger, and the soy sauce, and bring to the boil; then add the cornstarch mixture and stir until this thickens somewhat.
4. Put in a pre-heated bowl, put the egg on top, and stir, then cover for one minute before uncovering and serving.