Spring Bamboo Shoot Stir-fried with Scallops in XO Sauce春筍炒帶子 XO醬
A classic Hong Kong stir-fry celebrating spring vegetables with tender, sweet bamboo shoots paired with succulent scallops in a luxurious umami-rich XO sauce. The delicate balance of fresh produce with premium seafood creates an elegant, restaurant-quality dish.
01Ingredients
- 300g fresh spring bamboo shoots
- 250g fresh scallop adductor muscles
- 4tbsp XO sauce
- 3 cloves garlic
- 1 cm fresh ginger
- 2 stalks scallion
- 2tbsp premium soy sauce
- 1tbsp oyster sauce
- 0.5tsp sesame oil
- 2tbsp vegetable oil
- 0.25tsp white pepper powder
- 1tsp chicken stock powder
- 1tbsp sesame seeds
Nutrition (per serving)342kcal
- Protein28.5g
- Carbs12.8g
- Fat19.2g
Fiber 2.1 gSodium 1847 mg
02Steps
- Peel and halve the bamboo shoots, then blanch in boiling salted water for 3 minutes until tender. Drain well.
- Pat scallops dry with paper towel. Season with white pepper powder and chicken stock powder.
- Mince garlic and ginger. Cut scallion into 2cm segments.
- Heat wok over high heat. Add vegetable oil and swirl to coat.
- Pan-sear scallops for 1.5-2 minutes per side until golden and just cooked through. Remove and set aside.
- Add garlic and ginger to the wok and stir-fry until fragrant, about 20 seconds.
- Add blanched bamboo shoots and toss for 1 minute to coat with oil.
- Add XO sauce, soy sauce, and oyster sauce. Toss all ingredients for 30 seconds.
- Return scallops to wok, add sesame oil and toss gently for 20 seconds to combine.
- Transfer to serving plate. Garnish with scallion segments and sprinkle sesame seeds. Serve immediately with jasmine rice.
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