Hong Kong Style Stir-Fried Conch
A quick and flavorful stir-fry featuring tender conch meat with a savory sauce, often enhanced with aromatics and crisp vegetables. This dish highlights the delicate texture of conch, which is best cooked quickly to maintain its tenderness.
🧂 Ingredients
- 450 g Conch meat(fresh or frozen, sliced)
- 1.5 tbsp Groundnut oil
- 3 cloves Garlic(peeled and crushed)
- 2 slices Ginger(about 7.5 cm x 3 mm)
- 115 g Water chestnuts(peeled and sliced)
- 115 g Mangetouts(trimmed)
- 1 tbsp Light soy sauce
- 2 tsp Shaoxing rice wine(or dry sherry)
- 1 tsp Sugar
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 120 ml Chinese chicken stock(or store-bought fresh stock)
- 2 tsp Cornflour(mixed with 1 tablespoon water for slurry)
- 2 tsp Toasted sesame oil
👨🍳 Instructions
- 1
Prepare the conch meat by slicing it thinly. If using frozen conch, ensure it is fully thawed.
- 2
Heat a wok or large frying pan over high heat until very hot. Add the groundnut oil and let it heat until it is slightly smoking.
- 3
Add the crushed garlic and ginger slices to the hot oil and stir-fry for about 20 seconds until fragrant.
- 4
Add the sliced conch meat, water chestnuts, and mangetouts to the wok. Stir-fry continuously for about 1 minute.
- 5
Pour in the light soy sauce, Shaoxing rice wine, sugar, salt, and black pepper. Add the Chinese chicken stock and bring the mixture to a boil.
- 6
Slowly stir in the cornflour slurry to thicken the sauce to your desired consistency. Stir until the sauce coats the ingredients evenly.
- 7
Drizzle in the toasted sesame oil and give everything a final toss. Serve immediately.
💡 Pro Tips
- ✓Conch cooks very quickly; overcooking will make it tough. Ensure your wok is very hot before adding ingredients.
- ✓If you don't have mangetouts, snow peas or sugar snap peas can be substituted.
- ✓Adjust the amount of soy sauce and salt to your preference, as some stocks can be salty.
🔄 Variations
- Add other crisp vegetables like bell peppers or broccoli florets.
- For a spicier kick, add some dried chili flakes or fresh chili slices with the garlic and ginger.