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
Ingredients:
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
Method:
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.
