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.
Boil the shrimp, calamari and fish fillet, then drain once fully cooked.
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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