Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Geoduck Sautéed With Mixed Vegetables
Geoduck Sautéed With Mixed Vegetables
Ingredients (Serves 4)
- 250 g Geoduck siphon, butterflied
- 1 bunch choi sum or gailan, stems only, blanched
- 15 mL vegetable oil, for vegetables
- 1 medium onion, peeled and thinly sliced
- 125 mL each, red and green peppers, cut into matchsticks
- 250 mL celery, cut into matchsticks
- sugar, salt & pepper to taste
- 30 mL chicken stock
- 5 mL cornstarch
- 10 mL oyster sauce
- 50 mL vegetable oil, for geoduck
Method
Score the inside surface of the geoduck siphon in a cross-hatch pattern (as you would do with a squid), then cut it into batons approximately the thickness of an average French fry.
Arrange choi sum around the rim of a round or oval serving platter.
Heat 15 mL of oil in a wok over medium high heat. Add onion, peppers and celery and stir-fry until fragrant but crisp, about 2 minutes. Season with a pinch of sugar, salt and pepper to taste. Transfer to the centre of the platter and keep warm.
In a small bowl, mix together chicken stock, cornstarch,and oyster sauce.
Heat 50 mL of oil in wok over low heat. Add geoduck and stir-fry until half cooked or when meat just begins to turn opaque. Be careful not to overcook. Strain and discard the oil. Return wok to high heat, add geoduck and stock mixture and toss briefly until sauce is thickened and the geoduck is well coated. Pour over vegetables in platter and serve with rice.
Courtesy of Kelley Lane Of Fusilli Grill (Campbell River, BC)
