Sizzling Chinese Broccoli with Hot and Savoury Seafood XO Sauce
What You Will Need
Ingredients
- 450g Chinese Broccoli
- 1 tsp Lee Kum Kee Minced Ginger
- 10g Minced Shallot
Seasoning
- 3 Tbsp Lee Kum Kee Seafood XO Sauce (Hot and Savoury)
- 1 Tsp Lee Kum Kee (No Hormones*) Premium Chicken Bouillon Powder
- 1 Tsp Sugar
- 1 Tbsp Lee Kum Kee Shaoxing Huadiao Wine
Made with
Lee Kum Kee products
How to make it
-
Rinse the Chinese broccoli and remove some of the leaves. Cut them into sections diagonally.
-
Heat the wok with oil, stir-fry the ginger and shallot to bring out the flavour.
Add Chinese broccoli to the wok and stir-fry again. A small amount of water can be added throughout cooking. -
Stir-fry the Chinese broccoli until it turns bright green.
Add XO sauce, sugar and chicken bouillon powder. Stir-fry for about 1 min. -
Add Huadiao wine and stir-fry for a while. Serve.
Tips:
Choosing Chinese broccoli with thicker stalks can lead to a crispier texture.
Adding sugar when cooking the broccoli can reduce its bitterness.
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