XO Scallops with Garlic Shoots by Lee Chan16 Aug 2018
XO Scallops with garlic shoots -
2 tbsp Peanut oil 200g
large Japanese scallops
3tbsp XO sauce 100g Garlic shoots cut into 4cm lengths
100g Spring onion cut into 4cm lengths
1tbsp Shaoxing wine
1tbsp Soy sauce
1⁄2 cup chicken broth
- Heat a wok on high until it smokes, then add 1tbsp of peanut oil. Add scallops and stir-fry
quickly until lightly brown. Remove from wok and set aside.
- Add remaining peanut oil into the wok, stir-fry garlic shoots and spring onion for 1 minute.
- Add shaoxing wine and stir through xo sauce. Add chicken broth and reduce heat to a simmer.
- Return scallops back to the wok, add soy sauce, stir through to incorporate flavours. Remove from heat and serve immediately.