4 - 6 servings
How to cook Conch With Green Beans and Scallions
- 4 conchs (sea snails)
- 1 cup Chicken Stock
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced water chestnuts
- 3/4 teaspoon salt
- 1 teaspoon sugar
- Freshly ground black pepper
- 1/4 teaspoon sesame-seed oil
- 2 tablespoons oyster sauce*
- 2 tablespoons cornstarch
- 4 tablespoons cooking oil
- 2 thin slices peeled fresh ginger
- 2 tablespoons sherry
- 3/4 pound green beans, trimmed, cut diagonally into thin slices, blanched for 2 minutes, drained, refreshed in cold water, and drained again
- 2 scallions, chopped
- Extract meat from conchs, clean and grind in a meat grinder.
- Heat the chicken stock, add the mushrooms and sliced water chestnuts, cover, and simmer for 3 to 4 minutes. Drain the vegetables and set them aside, reserving the stock. When the stock cools, add the salt, sugar, pepper, sesame-seed oil, oyster sauce and cornstarch. Stir until the cornstarch is dissolved and the mixture is smooth. Set aside.
- Heat a wok or large skillet, add 2 tablespoons of the oil and, when the oil is hot, add the ginger and sliced conch. Stir fry for no more than 2 minutes. Add the sherry, stir and cook for another minute. Pour the conch and ginger into a colander, drain and set them aside.
- Thoroughly wash and dry the wok or skillet, add the remaining oil, heat, then add the green beans, mushrooms, and water chestnuts, and stir fry for 2 minutes. Stir in the reserved sauce and cook over medium heat, stirring constantly, until the sauce is slightly thickened. Add the conch and stir to coat the slices evenly with the sauce, then pour the mixture into a serving dish, garnish with the chopped scallions and serve.
The Conch With Green Beans and Scallions recipe easy to cook and so good!
(Konk) is a common name which is applied to a number of different species of medium-sized to large sea snails. Second in popularity only to the escargot for edible snails, the "meat" of the conch is used as food, either eaten raw, as in salads, or cooked, as in fritters, chowders, gumbos, and burgers.
*Oyster sauce is a pungent condiment made from oyster liquor, soy sauce and brine. It is obtainable at Asian Food Stores and most food markets.
This recipe for Conch With Green Beans and Scallions serves/makes: 4 - 6 servings
The Conch With Green Beans and Scallions recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snails
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed