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XO sauce
Updated June 26, 2013
Scallop stir-fry
Toss 250 g scallops with 3 tbsp XO sauce and 1 tsp each cornstarch and water. Sauté 3 to 4 min over medium-high with some minced ginger and a handful of snow peas. Serve with rice.
Sticky wings
Toss 1 lb chicken wings with 2 tbsp XO sauce and 1 tbsp hoisin sauce. Bake on a rack over a baking sheet at 425F until cooked through, 25 to 30 min. Sprinkle with green onions.
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