Geoduck Stir-Fry with Ginger, Garlic & Vegetables
Geoduck's firm siphon works well when cut evenly for a stir-fry. Cook the vegetables first so the shellfish can be cooked thoroughly without spending unnecessary time in the pan. Start with live geoduck and follow the cleaning and preparation guide.
Ingredients
- 1 cleaned geoduck siphon, evenly and thinly sliced
- 2 tablespoons neutral cooking oil
- 1 small onion, sliced
- 2–3 garlic cloves, minced
- 1 teaspoon minced ginger
- 1 bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- Sliced green onion and cooked rice, to serve
Geoduck size varies, so the number of servings depends on the amount of cleaned meat. Soy and oyster sauces can contain additional allergens; check their labels.
Method
- Mix the soy sauce, oyster sauce, sesame oil and rice vinegar. Keep the sliced geoduck refrigerated while preparing everything else.
- Heat the wok or skillet, add the cooking oil and stir-fry the onion, ginger, garlic, pepper and snap peas until the vegetables are crisp-tender.
- Move the vegetables to a clean plate. Cook the geoduck in manageable batches, turning for even heat. Cook thoroughly; 145°F is the general seafood temperature recommendation. Do not rely on a fixed few-second toss.
- Return the vegetables to the pan, add the sauce and toss until hot throughout. Taste before adding any more salt.
- Serve promptly with rice and green onion.
Preparation notes
A brief blanch used to loosen the siphon skin is a cleaning step, not a guarantee that the meat is fully cooked. Keep raw shellfish separate from ready-to-eat ingredients and wash the cutting board and utensils after preparation.
Use the rest of the geoduck
The softer body meat can be used in an appropriate fully cooked soup or chowder. Our geoduck cooking guide explains how to match the parts to a preparation. For the wider range, browse Mussels, Geoduck & Abalone.
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