Hot Wok Clams
- 2 lbs Sea Watch IQF Chopped Sea Clams
- 1 Tbsp Sesame Oil
- 1 Tsp Garlic, minced
- 1 Tsp Hot Chile Paste
- 1 Tbsp Fresh Ginger, grated
- 1 Tsp Soy Sauce
- 1 Orange, juiced
- ½ Cup Bok Choy, chopped
- ½ Cup Purple Cabbage, chopped
- ½ Cup Carrot, thin julienne
- ½ Cup Red Bell Pepper, thin julienne
- 2 Heads Radicchio, separated, cleaned and trimmed
- 1 Pint Sticky Rice
- Coat the bottom of the wok or skillet with the sesame oil and quickly sauté thawed clams over high heat for 4 to 5 minutes tossing a few times until an internal temperature of 170 degrees is met.
- Remove clams from wok and set aside, leave juice in bottom of pan.
- Add remaining ingredients except for the radicchio and rice in the order listed and quickly stir fry for 3 to 4 minutes tossing several times.
- Veggies should still have a crunch to them, add back the clams and toss together for a brief minute.
- Spoon Hot Wok Clams into radicchio leaves with 2 Tbsp of rice and serve 2 for an appetizer or plate up on a platter for large party service.
Fills: 6 to 8 Radicchio leaves
