1 can Baby Abalone
1 can Razor Clams
1 can Sea Asparagus
2 green onions, cut into 1/2 inch pieces
80g roasted peanuts
75g sugar snap peas, ends removed
2 tbsp oil
2 garlic cloves, finely chopped
½ inch ginger, peeled & finely chopped
8 dried chillies, cut into 1/2 inch pieces
2-inch piece carrot, julienned
1 tsp of cornstarch
1.5 tbsp of Abalone Sauce
1.5 tbsp of dark soy sauce
2 tbsp of black vinegar
1 tbsp of Shaoxing wine
3 tbsp of sugar
1/2 tsp of sesame oil
1/4 cup of water
1 tbsp of Dried Scallops in XO Sauce
1.5 tsp of Sichuan peppercorns (ground/crushed)
Combine the seasoning sauce ingredients.
Heat the oil in a wok over high heat. Stir-fry garlic, ginger and dried chillies for about 30 seconds until fragrant.
Add the Baby Abalone, Razor Clams, Sea Asparagus, julienned carrots and sugar snap peas. Stir-fry for about 1 min.
Add the seasoning sauce and crushed/ground Sichuan peppercorns. Mix continuously and simmer till the sauce thickens.
Add the roasted peanuts, green onions and Dried Scallop in XO Sauce. Toss till well combined.
Serve with rice.
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