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Market greens and scallops in XO sauce


  • 1 tablespoon vegetable oil
  • 400g sea scallops, cleaned, dried
  • 1 bunch Chinese broccoli, stems sliced
  • 1 bunch choy sum, stems sliced
  • 2 garlic cloves, thinly sliced
  • 227g can sliced water chestnuts, drained
  • 1 tablespoon XO sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon dried shallots, to serve

Market greens and scallops in XO sauce

  • Cooking time: Less than 30 minutes

Heat oil in a wok or large frying pan on high on high. Pat scallops dry with paper towel. Stir-fry in 2 batches for 1-2 minutes each, until just cooked. Remove and set aside.

Add vegetable stems and garlic to wok. Stir-fry for 1-2 minutes, until just tender. Add water chestnuts and sauces. Stir fry for further 2-3 minutes.

Return scallops to wok with green leaves. Toss through until just wilted. Sprinkle with dried shallots, to serve.

Top tip

- XO sauce is a spicy Chinese sauce made from concentrated chillies, shallots, garlic, dried scallops, dried shrimp and dried ham. It can be found

in Asian grocery stores and the Asian section of selected supermarkets.

- Dried shallots are also available from Asian grocery stores and selected supermarkets.

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