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Stir-Fried Scallop and Clam with XO Sauce

Preparation Time:   20  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)


Broccoli 200 g [cut into small pieces]
Scallop (s) 120 g [frozen, defrosted]
Gui Fei clams 5 pcs
Fresh lily bulb 40 gchopped
Bell pepper (s) 20 g [Red, cut into small pieces]
Green onion(s) Tael [sectioned, a little ]
Freshly Minced Garlic 1/2 tsp
Ginger (s) 3 slices
Water Tael [a little, to stir-fry broccoli]


XO Sauce(Regular) 1 tbsp
Premium Light Soy Sauce 1 tsp
Pure sesame oil 1 tsp
Corn starch and water solution 1 tbsp
Salt 1 tsp
Sugar 1 tsp

  1. Heat oil. Stir-fry broccoli with water. Add salt, sugar and stir-fry until done. Arrange broccoli onto a serving plate.
  2. Blanch scallops and clams in boiling water. Drain and set aside.
  3. Heat oil. Stir-fry lily bulb and the left ingredients. Return scallops and clams. Add the left seasoning mix and stir-fry for a while. (Add Lee Kum Kee Double Deluxe Soy Sauce at last to retain the fresh taste.) Put on top of the broccoli.

Tag: Scallop, Clam, XO Sauce

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