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.
01Ingredients
- 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
Nutrition (per serving)245kcal
- Protein28.5g
- Carbs8.2g
- Fat10.8g
Fiber 1.2 gSodium 1045 mg
02Steps
- Remove the side muscle from scallops and pat dry with paper towels. Cut spring bamboo shoots into thin slices.
- Mince garlic and cut scallions into segments, separating white and green parts.
- Mix cornstarch with a little water to create a slurry.
- Heat vegetable oil in a wok over high heat. Add minced garlic and fry until fragrant.
- Add scallops to the wok and stir-fry quickly until they are just cooked through, about 2-3 minutes. Remove and set aside.
- Add spring bamboo shoots and white parts of scallions to the wok. Stir-fry for 2 minutes.
- Return scallops to the wok. Add XO sauce, soy sauce, and chicken stock.
- Bring to a simmer and stir well. Pour in the cornstarch slurry to thicken the sauce slightly, stirring constantly.
- Drizzle in sesame oil and toss in the green parts of scallions. Stir everything together for 15 seconds.
- Transfer to a serving plate and serve immediately while hot.
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