Stir-fried Scallops with Gai Lan and XO Sauce XO醬炒帶子芥蘭

A vibrant and flavorful Cantonese dish featuring tender scallops and crisp gai lan (Chinese broccoli) stir-fried with rich and spicy XO sauce.

Nutrition (per serving)

Ingredients

• 400g fresh scallops, pat dried
• 300g gai lan (Chinese broccoli), tough ends trimmed, stalks halved lengthwise
• 2 tbsp XO sauce
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp Shaoxing wine
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 tbsp cooking oil
• 1 tbsp cornstarch slurry (1/2 tbsp cornstarch mixed with 1/2 tbsp water)
• Pinch of salt
• 1 cup water

Steps

1. Pat the fresh scallops dry with paper towels. Season with a pinch of white pepper.
2. Bring water to a boil in a pot. Add a pinch of salt. Blanch the gai lan for 1-2 minutes until tender-crisp. Drain and set aside.
3. Heat cooking oil in a wok over medium-high heat. Add minced garlic and minced ginger, stir-fry until fragrant, about 30 seconds.
4. Add the prepared scallops to the wok. Stir-fry for 1-2 minutes until they are lightly seared and almost cooked through. Remove scallops from the wok and set aside.
5. Return the gai lan to the wok. Add XO sauce, Shaoxing wine, and sugar. Stir-fry for 1 minute to combine.
6. Return the scallops to the wok. Pour in the cornstarch slurry and stir quickly until the sauce thickens. Serve immediately.

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