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Conch with Vegetables

Fish and Seafood

Conch with Vegetables
3 tablespoons vegetable oil
1 conch, finely diced
2 Tablespoons cornstarch
2 Tablespoons water chestnut flour
2 Tablespoons hoisin sauce
1 cup mixed root vegetables (I.e.: Carrots, parley, or potatoes), peeled and diced
3 cups spinach, coarsely chopped
1. Heat wok or fry pan, add the oil, and then the conch and stir-fry for two minutes before adding the cornstarch and water chestnut flour, then stir-fry for two minutes.
2. Add one cup cold water and the vegetables, and stir-fry for three minutes or until the root vegetable begin to soften. Then serve.

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