Stir-fried Seafood with XO Sauce
What You Will Need
Ingredients
- 5 oz. scallops
- 5 oz. shrimp
- 3.5 oz. calamari
- 3.5 oz. fish fillet (chopped)
- 1 Tbsp. oil
- ½ Tbsp. Lee Kum Kee Minced Garlic
- 6–8 slices ginger (sliced)
- 5 oz. green onion (sectioned)
- 2 cans of Lee Kum Kee Deluxe Abalone in Brown Braising Sauce
Marinade
- 1½ tsp. Lee Kum Kee Mushroom Bouillon Powder
- a few twist of the Lee Kum Kee White Peppercorn Grinder
- 1 tsp. corn starch
Seasoning
- 1 Tbsp. Lee Kum Kee XO Sauce
- ½ Tbsp. Lee Kum Kee Seasoned Soy Sauce for Seafood
- 2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
- 1 tsp. Lee Kum Kee Premium Dark Soy Sauce
- 2 Tbsp. Shaoxing cooking wine
- 2 tsp. sugar
- 2 tsp. corn starch
- ¼ tsp. salt
Made with
Lee Kum Kee products
How to make it
-
Marinate the scallops, shrimp, calamari and fish fillet for 20 minutes.
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Boil the shrimp, calamari and fish fillet, then drain once fully cooked.
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Simmer the scallops in water and drain once fully cooked.
-
Heat oil on medium heat and sauté Lee Kum Kee XO Sauce until fragrant. Add the Lee Kum Kee Minced Garlic, ginger and green onion and stir well.
-
Add scallops, shrimp, calamari, fish fillet, Lee Kum Kee Deluxe Abalone in Brown Braising Sauce and all the remaining seasonings, then stir well. Remove from heat and serve immediately.
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