XO Sauce Asparagus & Scallops Lunch Box

This XO Sauce Asparagus & Scallops Lunch Box looks like (to me) a Chinese New Year (CNY) themed lunch box. No, I did not plan this at all. It was CNY season so naturally, I put whatever I cooked and available in the kitchen into my packed lunch boxes. I do like the unexpected festive vibe of this lunch box.

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XO Sauce Asparagus & Scallops Lunch Box Recipe

My lunchbox (I’m using Ikea’s 365+ rectangular lunchbox) consisted of 3 compartments:

  • Main dish: XO sauce asaparus & scallops. This seafood stir-fry is the main dish for the lunch box.
  • Steamed rice. I cooked Japanese short grain rice with added 16-grains.
  • Salad. The salad base is chopped romaine lettuce, topped with mandarin oranges which we have an abundance of at home.

MAIN DISH – XO Sauce Asparagus & Scallops

XO Sauce Asparagus & Scallops Recipe Ingredients

XO Sauce Asparagus & Scallops Recipe

XO Sauce Asparagus & Scallops Recipe

Stir-fry asparagus & scallops with XO sauce –  You can check out the step-by-step photos here for the detailed recipe.

It’s a really balanced dish with scallops and veggies (asparagus, yellow chives & carrots).

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XO Sauce Asparagus & Scallops Lunch Box (Orange Salad Dressing)

Due to an abundance of mandarin oranges in the house, I top the salad with mandarin oranges. The orange is de-seeded for ease of eating and cut to wedges to fit into the lunch box compartment.

XO Sauce Asparagus & Scallops Lunch Box (Orange Salad Dressing)

The orange salad dressing is really simple! My S$2 Daiso bento salad dressing bottle comes in handy as it comes with measurements markers on it. Just mix orange juice, few drops lemon juice, vinegar, low-sodium soy & honey along with a tiny pinch of salt, shake together and its done. You can also make a batch of this orange vinaigrette recipe and bottle them when needed.


XO Sauce Asparagus & Scallops Lunch Box Recipe

Pack everything in a 3-compartment lunchbox along with your choice of rice (mine was Japanese 16-grain rice). I recommend keeping the lunchbox in the fridge (or a cooler bag with an ice pack) due to the presence of seafood. When ready to eat, just heat up the main dish (add a splash of water to prevent drying out) & rice compartments in the microwave oven.

XO Sauce Asparagus & Scallops Lunch Box

I am using Ikea’s 365+ rectangular lunch box to hold the rice, main dish and the salad separately. You can use any microwave-safe lunchbox with a similar 1-litre capacity.



(A) Sauce

  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1/4 tsp fine sea salt
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
  • 1 tsp sesame oil
  • 3 dashes white pepper powder

Orange Salad

  • 2 servings chopped romaine lettuce (or any salad leaves)
  • half mandarin orange deseeded & cut to wedges
  • 2 x 15 ml bottled orange vinaigrette salad dressing (or any fave dressing)


  1. Make main dish: stir-fry XO sauce asparagus & scallops. Heat 1/2 tbsp oil in wok. Pan fry scallops on both sides until lightly seared. Set scallops aside on a plate. Add remaining oil in wok. Stir fry garlic, ginger, asparagus & carrot for 1 minute. Add yellow chives, Chinese wine and water (or stock). Stir fry briskly until the chives are just withered. Add XO sauce, seasonings (A) and 1-2 tbsp water/stock if the sauce is too dry. Stir fry until the contents are well mixed. Finally return the scallops to the pan to coat them evenly in the sauce.
  2. Assemble Lunch Box. Divide the main dish, cooked rice and salad equally among two lunch boxes (I’m using Ikea’s 365). Pack each lunch box with a bottled sauce.
  3. Reheating Tips. For maximum freshness, keep the lunch box in a fridge or a cooler bag with ice pack. Microwave the XO sauce asparagus & scallops (adds a splash of water over the contents to prevent drying out) and rice compartments before eating.