Kung Pao Clams and Pork
Serves 4
 

• 2 pounds clams, scrubbed, soaked in water with cornmeal
• 1/2 pound naturally fed ground pork
• 2 tablespoons white wine
• 1 medium jicama, peeled, cut into 1/2-inch dice
• 1 red bell pepper, cut into 1/4-inch dice
• 1/4 cup Kung Pao Sauce
• 1 lemon, sliced into wedges
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

In a wok or sauté pan coated lightly with oil over high heat, add clams and sauté until they start to open. Add pork and sauté, breaking up any large chunks, until cooked through, about 6 minutes. Add wine and cover, allowing clams to steam open, about 30 seconds to 1 minute. Add jicama, bell pepper and Kung Pao Sauce. Toss to coat evenly. Serve in a large bowl with lemon wedges.