Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Snails, Cantonese-style

Fish and Seafood

Snails, Cantonese-style
Ingredients:
2 Tablespoons vegetable oil
1 clove garlic, peeled and smashed
1 teaspoon fermented black beans, coarsely chopped
1/4 pound ground pork
1 cup ground snail meat
3 Tablespoons chicken stock
5 slices fresh ginger, peeled and slivered
1 teaspoon dark soy sauce
2 teaspoons cornstarch mixed with onetablespoon cold water
1 egg, beaten
Preparation:
1. Heat wok or fry pan, add the oil, garlic, and the fermented beans, and stir for one minute or until pork is no longer pink.
2. Add the snail meat and stir once or twice before adding the chicken stock, ginger, and the soy sauce, and bring to the boil.
3. Add the cornstarch mixture and stir until this thickens.
4. Put this mixture into a pre-heated bowl, put the egg on top, and stir, then cover for one minute before removing the cover, and serve

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720