Stir-Fried Asparagus and Scallop in XO Sauce

We had some gigantic hokkiado scallops at home and Mum suggested frying them with a newly bought bottle of XO sauce, and so I obliged. The trick to this tasty easy stir-fry is to make sure you fry with a wok using super high heat. The high heat seals in the flavour somehow and ensure you get crunchy delicious vegetables.

Serves 4

1 clove              garlic, minced
3 slices              old ginger
10                     fresh scallops
1 packet           asparagus, cut into 3-inch long
1 packet           baby corn, cut into halves
1 small              carrot, sliced
1 teaspoon        sesame oil
1 teaspoon        cornflour
1 tablespoon     cooking oil
2 tablespoons   XO sauce
2 tablespoons   water
                        salt and white pepper to season


Marinate the scallops with 1 teaspoon of sesame oil, salt, white pepper and 1 teaspoon of cornflour for 10 minutes while you prepare the vegetables.

Heat a wok with high heat and add in 1 tablespoon of cooking oil. Add in the minced garlic, sliced ginger and fry till fragrant.

Add in 2 tablespoons of XO sauce, the prepared vegetables, 2 tablespoons of water and fry for a minute. Add in the scallops and fry on high heat for another 3 minutes or until the scallops are 80% cooked. Serve hot.

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