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Categories:
vegetable oil Chinese kale choi garlic water chestnuts XO sauce hoisin sauce sweet chili sauce shallots
Viewed: 70 - Published at: 8 years agoIngredients
- 1 tbsp vegetable oil
- 1 lb scallops, cleaned
- 7 oz Chinese kale, leaves separated from stems, stems sliced
- 7 oz pak choi, leaves separated from stems, stems sliced
- 2 cloves garlic, thinly sliced
- 1 (8 oz) can water chestnuts, drained, sliced
- 1 tbsp XO sauce
- 1 tbsp hoisin sauce
- 1 tbsp sweet chili sauce
- 1 tbsp dried shallots or crispy onions, to serve
Method
- Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
- Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
- Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.
