Chinese Conch Recipe: Best For Chinese Spring Festival

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce offers a similar umami flavor while being plant-based.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola oil is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

Prepare 1900 grams of Chinese conch, choosing large and plump ones.

Add 3 liters of water to a pot and bring it to a boil.

Once boiling, pour in the conch and cook for 5 minutes, stirring occasionally with a skimmer spoon to remove dirt.

After cooking, use a skimmer spoon to scoop out the conch.

Take out the conch meat, which is plump and thick, pulling it out by hand or using a toothpick for smaller conchs.

Prepare a large bowl filled with water and place the conch meat inside.

Rub the conch meat by hand to remove any dirt, washing it three times to ensure cleanliness.

Cut the clean conch meat into small pieces and place them on a plate for later use.

Prepare 1 piece of ginger and 5 cloves of garlic, patting them with the back of a knife before chopping them up together.

Heat a pan and add 2 tablespoons of peanut oil.

Add the chopped ginger and garlic to the pan and stir-fry.

Pour in 1 tablespoon of fermented black bean and continue to stir-fry.

Add the conch meat to the pan and stir-fry.

Pour in 1 tablespoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of cooking wine, and 4 tablespoons of water in that order.

Finally, add 1/8 teaspoon of salt and stir-fry evenly until done.

Cooking Techniques

Equipment Needed

Spice Level: