2 lbs 1 Tbsp 1 tsp 1 tsp 1 Tbsp 1 tsp 1 1/2 c 1/2 c 1/2 c 1/2 c 2
Sea Watch IQF Chopped Sea Clams Sesame Oil Garlic, minced Hot Chile Paste Fresh Ginger, grated Soy Sauce Orange, juiced Bok Choy, chopped Purple Cabbage, chopped Carrot, thin julienne Red Bell Pepper, thin julienne Heads Radicchio, separated, cleaned and trimmed 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.