XO sauce

XO sauce_Loose ends

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.