Spring Bamboo Shoots with Scallops in XO Sauce Stir-fry

Ingredients

Instructions

1. 1

   Remove the side muscle from scallops and pat dry with paper towels. Cut spring bamboo shoots into thin slices.

2. 2

   Mince garlic and cut scallions into segments, separating white and green parts.

3. 3

   Mix cornstarch with a little water to create a slurry.

4. 4

   Heat vegetable oil in a wok over high heat. Add minced garlic and fry until fragrant.

5. 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. 6

   Add spring bamboo shoots and white parts of scallions to the wok. Stir-fry for 2 minutes.

7. 7

   Return scallops to the wok. Add XO sauce, soy sauce, and chicken stock.

8. 8

   Bring to a simmer and stir well. Pour in the cornstarch slurry to thicken the sauce slightly, stirring constantly.

9. 9

   Drizzle in sesame oil and toss in the green parts of scallions. Stir everything together for 15 seconds.

10. 10

    Transfer to a serving plate and serve immediately while hot.