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XO Sauce Asparagus & Scallops

XO Sauce Asparagus & Scallops Recipe

This is the XO Sauce I am using and you can choose between the original (non-spicy) or hot (spicy) versions according to your preference.

Check out the step-by-step photos on the previous page.

Ingredients:

  • 8 thick asparagus spears (350g) bottom ends trimmed, stems shaved
  • 12 scallops (around 300g) if using frozen, thaw then pat dry on paper towels
  • 1/2 tbsp + 1/2 tbsp cooking oil divided
  • 1 tbsp minced garlic
  • 3 thin ginger slices julienned
  • 8 carrot flowers
  • 50g yellow chives (or 1 celery stem, julienned)
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
  • 1 tbsp water or chicken stock
  • 2 heaped tbsp XO sauce
  • 1-2 tbsp water or chicken stock as needed

(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

Directions:

  1. Prep asparagus by trimming and discarding the lower ends of each spear. Using a vegetable peeler, shave and discard the outer skin of the stalk. Check out this detailed tutorial for more information.  Slice prepped asparagus diagonally to equal short sections.
  2. Pan fry scallops. Heat 1/2 tbsp oil in wok. Pan fry scallops on both sides until lightly seared. Set aside on a plate.
  3. Cook veggies. Add remaining oil in wok. Add garlic and ginger; stir fry quickly until aromatic. Add prepared asparagus and carrot. Stir fry on high heat for 1 minute. Add yellow chives, Chinese wine and water (or stock). Stir fry briskly until the chives are just withered.
  4. Finish up cooking. 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.
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2 comments on “XO Sauce Asparagus & Scallops”

  1. XO sauce makes stirfry even easier, faster and tastier!

  2. 芦笋-顺顺利利,带子-代代平安

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