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XO Sauce Asparagus & Scallops
Filed Under: Chinese New Year Recipes Chinese Recipes Recipes Step-by-Step Recipes Stir Frying Under 30 Minutes
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.
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:
- 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.
- Pan fry scallops. Heat 1/2 tbsp oil in wok. Pan fry scallops on both sides until lightly seared. Set aside on a plate.
- 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.
- 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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XO sauce makes stirfry even easier, faster and tastier!
芦笋-顺顺利利，带子-代代平安