Spring Bamboo Shoot Stir-fried with Scallops in XO Sauce

Ingredients

Instructions

1. 1

   Peel and halve the bamboo shoots, then blanch in boiling salted water for 3 minutes until tender. Drain well.

2. 2

   Pat scallops dry with paper towel. Season with white pepper powder and chicken stock powder.

3. 3

   Mince garlic and ginger. Cut scallion into 2cm segments.

4. 4

   Heat wok over high heat. Add vegetable oil and swirl to coat.

5. 5

   Pan-sear scallops for 1.5-2 minutes per side until golden and just cooked through. Remove and set aside.

6. 6

   Add garlic and ginger to the wok and stir-fry until fragrant, about 20 seconds.

7. 7

   Add blanched bamboo shoots and toss for 1 minute to coat with oil.

8. 8

   Add XO sauce, soy sauce, and oyster sauce. Toss all ingredients for 30 seconds.

9. 9

   Return scallops to wok, add sesame oil and toss gently for 20 seconds to combine.

10. 10

    Transfer to serving plate. Garnish with scallion segments and sprinkle sesame seeds. Serve immediately with jasmine rice.