📝 About This Recipe
A hallmark of Shandong (Lu) cuisine, this dish showcases the 'Bao' stir-frying technique, characterized by high heat and lightning-fast execution. The conch is sliced paper-thin to ensure a crisp, tender texture that beautifully absorbs the aromatic essence of toasted scallions and premium Shaoxing wine. It is a masterclass in coastal Chinese cooking, balancing oceanic sweetness with the savory depth of traditional northern aromatics.
🥗 Ingredients
Main Ingredients
- 500 grams Fresh Large Conch (Sea Snail) (cleaned and removed from shell)
- 3 stalks Large Scallions (Beijing Negi or Leeks) (white and light green parts only, sliced diagonally)
- 15 grams Fresh Ginger (peeled and cut into thin diamond slices)
- 3 cloves Garlic (thinly sliced)
The Blanching Liquid
- 4 cups Water
- 1 tablespoon Shaoxing Rice Wine (for removing fishiness)
- 2 slices Ginger (smashed)
The Stir-Fry Sauce
- 1 tablespoon Light Soy Sauce (high quality)
- 1 tablespoon Shaoxing Rice Wine
- 1/4 teaspoon Salt (to taste)
- 1/4 teaspoon White Pepper Powder
- 1/2 teaspoon Sugar (to balance the salt)
- 1 teaspoon Cornstarch
- 1 teaspoon Sesame Oil (for finishing aroma)
Cooking Oil
- 3 tablespoons Peanut Oil (or any high-smoke point oil)
👨🍳 Instructions
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1
Clean the conch thoroughly by scrubbing the meat with coarse salt to remove excess slime, then rinse under cold running water until clean.
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2
Using a very sharp knife, slice the conch meat into paper-thin slices. The thinner the slices, the more tender the result will be.
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3
Prepare the aromatics: slice the scallion whites diagonally into 1-inch pieces, and slice the ginger and garlic into thin flakes.
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4
In a small bowl, whisk together the light soy sauce, Shaoxing wine, salt, white pepper, sugar, cornstarch, and sesame oil to create your stir-fry sauce. Set aside.
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5
Bring 4 cups of water to a boil in a pot with the smashed ginger and 1 tablespoon of rice wine.
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6
Prepare an ice bath in a separate bowl. Once the water is boiling, drop the conch slices in for exactly 5-10 seconds. They should just begin to curl.
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7
Quickly remove the conch with a slotted spoon and plunge into the ice bath to stop the cooking process. Drain well and pat dry with paper towels.
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8
Heat a wok over high heat until it begins to smoke. Add the peanut oil and swirl to coat the sides.
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9
Add the ginger and garlic slices, tossing for 5 seconds until fragrant.
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10
Add the scallion whites to the wok. Stir-fry for 30 seconds until the scallions are slightly softened and have released their sweet aroma.
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11
Add the blanched conch slices to the wok. Toss vigorously on high heat for no more than 15 seconds.
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12
Give the sauce mixture a quick stir to ensure the starch is incorporated, then pour it around the edges of the wok so it sizzles down to the center.
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13
Toss everything together for another 10-20 seconds until the sauce thickens slightly and coats every slice of conch with a glossy sheen.
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14
Immediately transfer to a warmed serving plate to prevent overcooking from the residual heat of the wok.
💡 Chef's Tips
Speed is your best friend; have all ingredients measured and ready (mise en place) before the heat goes on. Do not over-blanch the conch; even 5 seconds too long in the hot water will turn the texture from crisp to rubbery. Use a carbon steel wok if possible to achieve 'Wok Hei' (breath of the wok), which adds a smoky dimension to the scallions. If you cannot find fresh conch, high-quality frozen conch or even large Atlantic whelk can be used as a substitute. Ensure the conch is very dry after the ice bath so the sauce clings to the meat rather than becoming watery.
🍽️ Serving Suggestions
Serve immediately with steamed jasmine rice to soak up the savory scallion sauce. Pairs beautifully with a chilled, crisp Tsingtao beer or a dry Riesling. Include a side of stir-fried pea shoots or bok choy to add a fresh, green element to the meal. For a traditional Shandong banquet feel, serve alongside a vinegary cucumber salad (Pai Huang Gua). Offer a small dish of chili oil on the side for those who prefer a spicy kick.