Spring Bamboo Shoots with Scallops in XO Sauce Stir-fry 春筍扇貝XO醬炒

A classic Hong Kong stir-fry celebrating spring ingredients. Tender, fresh spring bamboo shoots paired with succulent scallops, bound together with aromatic XO sauce—a spicy-savory condiment made from dried scallops, shrimp, and chilies. The dish balances delicate seafood sweetness with the umami depth of XO sauce and the subtle earthiness of bamboo shoots.

Nutrition (per serving)

Ingredients

• 300g fresh scallops
• 250g fresh spring bamboo shoots
• 3tbsp XO sauce
• 2 cloves garlic
• 1tbsp soy sauce
• 1tsp sesame oil
• 2 stalks scallions
• 1tbsp vegetable oil
• 1tsp cornstarch
• 50ml chicken stock

Steps

1. Remove the side muscle from scallops and pat dry with paper towels. Cut spring bamboo shoots into thin slices.
2. Mince garlic and cut scallions into segments, separating white and green parts.
3. Mix cornstarch with a little water to create a slurry.
4. Heat vegetable oil in a wok over high heat. Add minced garlic and fry until fragrant.
5. Add scallops to the wok and stir-fry quickly until they are just cooked through, about 2-3 minutes. Remove and set aside.
6. Add spring bamboo shoots and white parts of scallions to the wok. Stir-fry for 2 minutes.
7. Return scallops to the wok. Add XO sauce, soy sauce, and chicken stock.
8. Bring to a simmer and stir well. Pour in the cornstarch slurry to thicken the sauce slightly, stirring constantly.
9. Drizzle in sesame oil and toss in the green parts of scallions. Stir everything together for 15 seconds.
10. Transfer to a serving plate and serve immediately while hot.

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