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Geoduck and Chinese Celery

Fish and Seafood

Geoduck and Chinese Celery
1 pound geoduck, blanched for thirty seconds, then put in ice water until cool
½ pound Chinese celery, angle sliced
1 small carrot, peeled, cut in half the long way, then very thinly sliced
1 Tablespoon vegetable oil
1 Tablespoon fresh ginger, peeled and slivered
dash of ground white pepper
½ teaspoon salt
1/4 seeded and minced hot pepper
1 Tablespoon minced red onion
1 Tablespoon diced cucumber
1 Tablespoon diced ripe tomato
1 Tablespoon cornstarch
1 cup and 1/4 concentrated poultry stock, separated
1. Remove the outer membrane of the blanched geoduck and cut into three sections, neck, and across the center of its body. Then thinly slice each section.
2. Heat a wok or large fry pan, add the oil, and stir-fry the celery, carrot, and the ginger for one minute. Then remove this from the heat, and add the ground pepper, salt, cornstarch, and the minced piquant pepper, red onion, cucumber, ripe tomato and the one cup of stock.
3. When it boils, remove the wok or fry-pan from the heat, add the geoduck, and the 1/4 cup stock mixed with the rest of the cornstarch, stir, and serve immediately.

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