Snail in Black Bean and Orange Peel Sauce
Several large lettuce or cabbage leaves
1–1½ pounds fresh snails
1 tablespoon vegetable oil
1 teaspoon chopped fresh garlic
1 teaspoon chopped fresh ginger
½ cup mix of diced red, yellow, and green bell peppers
¼ cup diced white onion
1 tablespoon fermented black beans
1 tablespoon lemon zest
1 tablespoon dried orange peel, softened in water
½ cup Chardonnay
1 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon mushroom soy sauce
1 teaspoon light soy sauce
1 tablespoon granulated sugar
2 tablespoons cornstarch
dissolved in 4 tablespoons water
1 teaspoon sesame oil
In this recipe, Chef Poon creates a unique Asian-style version of the classic French dish, escargots.
Line a bamboo steaming basket with lettuce or cabbage leaves. Place the snails on the leaves and place the basket in a wok half-filled with boiling water. Steam the snails until cooked through (8 to 10 minutes) and place on a serving plate.
Heat the oil in a frying pan on high heat. When the oil is hot, add the garlic and ginger and stir-fry until fragrant (about 30 seconds). Add the bell peppers, onion, and black beans. Stir-fry for several minutes, until the peppers and onion are tender. Stir in all the remaining ingredients except the sesame oil and cook for several minutes on high heat. Add the sesame oil at the last minute (otherwise it will lose its favor). Pour the sauce over the top of the cooked snails.