Name: Market greens and scallops in xo sauce
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 400 gram sea scallops, cleaned, dried; 1 bunch chinese broccoli, stems sliced; 1 bunch choy sum, stems sliced; 2 clove garlic, thinly sliced; 227 gram can sliced water chestnuts, drained; 1 tablespoon xo sauce; 1 tablespoon hoisin sauce; 1 tablespoon sweet chilli sauce; 1 tablespoon dried shallots, to serve

Ingredients

1 tablespoon vegetable oil

400 gram sea scallops, cleaned, dried

1 bunch chinese broccoli, stems sliced

1 bunch choy sum, stems sliced

2 clove garlic, thinly sliced

227 gram can sliced water chestnuts, drained

1 tablespoon xo sauce

1 tablespoon hoisin sauce

1 tablespoon sweet chilli sauce

1 tablespoon dried shallots, to serve

Method

1.Heat oil in a wok or large frying pan on high on high. Pat scallops dry with paper towel. Stir-fry in 2 batches 1-2 minutes each, until just cooked. Remove and set aside.

2.Add vegetable stems and garlic to wok; stir-fry 1-2 minutes, until just tender. Add water chestnuts and sauces. Stir fry a further 2-3 minutes.

3.Return scallops to wok with green leaves. Toss through until just wilted. Sprinkle with dried shallots, to serve.