Spring Bamboo Shoot Stir-fried with Scallops in XO Sauce 春筍炒帶子 XO醬

A classic Hong Kong stir-fry celebrating spring vegetables with tender, sweet bamboo shoots paired with succulent scallops in a luxurious umami-rich XO sauce. The delicate balance of fresh produce with premium seafood creates an elegant, restaurant-quality dish.

Nutrition (per serving)

Ingredients

• 300g fresh spring bamboo shoots
• 250g fresh scallop adductor muscles
• 4tbsp XO sauce
• 3 cloves garlic
• 1 cm fresh ginger
• 2 stalks scallion
• 2tbsp premium soy sauce
• 1tbsp oyster sauce
• 0.5tsp sesame oil
• 2tbsp vegetable oil
• 0.25tsp white pepper powder
• 1tsp chicken stock powder
• 1tbsp sesame seeds

Steps

1. Peel and halve the bamboo shoots, then blanch in boiling salted water for 3 minutes until tender. Drain well.
2. Pat scallops dry with paper towel. Season with white pepper powder and chicken stock powder.
3. Mince garlic and ginger. Cut scallion into 2cm segments.
4. Heat wok over high heat. Add vegetable oil and swirl to coat.
5. Pan-sear scallops for 1.5-2 minutes per side until golden and just cooked through. Remove and set aside.
6. Add garlic and ginger to the wok and stir-fry until fragrant, about 20 seconds.
7. Add blanched bamboo shoots and toss for 1 minute to coat with oil.
8. Add XO sauce, soy sauce, and oyster sauce. Toss all ingredients for 30 seconds.
9. Return scallops to wok, add sesame oil and toss gently for 20 seconds to combine.
10. Transfer to serving plate. Garnish with scallion segments and sprinkle sesame seeds. Serve immediately with jasmine rice.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce