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1
In a large saucepan of boiling salted water, blanch the spinach for about 1 minute, or until leaves are just wilted.
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2
Drain and rinse under cold water until the spinach is thoroughly cooled.
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3
Drain well and wrap spinach in clean, dry towel.
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4
Squeeze to remove excess moisture.
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5
Place spinach in medium bowl, sprinkle on sesame oil, rice wine vinegar, and salt and toss to mix.
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6
Set aside until ready to use.
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7
Sprinkle with sesame seeds for garnish just before serving.
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8
Place a portion of the Sesame Spinach in the center of 4 plates.
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9
Or, place spinach on 1 large platter for buffet or family-style serving.
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10
Arrange 6 geoduck slices around the spinach.
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11
Drizzle some sauce on the geoduck and garnish with a sprinkling of green onions.
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12
Serve a bit of the sauce on the side as a dipping sauce, if desired.
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13
Place pickled ginger in center of salad in a mound.
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14
In a small saucepan over medium heat, combine shallots, garlic, Asian barbecue sauce, hot bean sauce, and hoisin sauce and cook for 30 seconds.
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15
Add wine and cook for 1 minute.
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16
Add soy sauce, stock and sugar and cook for 2 minutes.
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17
Adjust with sugar, to taste.
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18
Transfer mixture to a blender and process until liquefied.
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19
Let cool.
