Ingredients
500 g (about 1 lb) whelk meat, 75 g (about 2.6 oz) winter bamboo shoot slices, 45 g (about 1.6 oz) scallion segments, 4 shiitake mushroom slices, and clear broth as needed.
Seasonings
Vegetable oil, salt, water chestnut flour, and Shaoxing wine, each to taste.
Instructions
1. Crack open the conch shells, remove the meat, discard the tail, rub the meat with some salt to remove all the slime, then rinse thoroughly with clean water, and slice into thin pieces (the thinner the better, otherwise it won't be tender when stir-fried).
2. Heat 30 g (about 2 tablespoons) of oil over high heat, quickly blanch the sliced conch in the oil, then remove and drain. In the same wok, add a little more oil and heat, then briefly stir-fry the scallion segments, winter bamboo shoots, and shiitake mushrooms together. Add salt, rice wine, water chestnut flour, and clear broth to thicken into a sauce, then immediately return the blanched conch slices and stir-fry everything together rapidly a few times before serving. This dish is fresh and clean-tasting, perfect for summer.