Scallops In Xo Sauce With Chinese Kale And Pak Choi - cooking recipe

Ingredients

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

Preparation

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.