Tteokbokki (Rice Cakes) in Spicy Cara Cara Navel Orange Sauce

Directions

1. Place clams in a colander and rinse with cool water. Allow to drain, set aside.
2. Soak tteokbokki in hot water (not boiling) until softened. About 20-25 minutes.
   (Or follow the package cooking directions).
3. Clean squid by removing entrails and outer purple skin. Cut tubes into 1/2” rings and the tentacles into bite-sized pieces.
4. In a medium bowl, combine the sauce ingredients and stir well to combine. Set aside.
5. In a large sauté pan over medium-high heat, add the tteokbokki, clams, and water. Cover, and allow to cook 2-3 minutes, or until the clams begin to open.
6. Add the squid, cabbage, onion, and chili to the pan. Pour in the sauce mixture, and stir-fry until sauce is reduced and slightly thickened, about 5 minutes.
7. Remove from heat and serve hot. Remove any clams from the pan that did not open. Garnish with sliced green onions.
   
   Chefs Note:
   *Utilize the whole fruit by removing the zest from the orange prior to juicing.