Braised Seafood and Seasonal Vegetables in Seafood XO Sauce
What You Will Need
Ingredients
- 70g Squid Tentacles
- 50g Shrimp Meat
- 50g Scallops
- 80g Soaked Glass Noodles
- 80g Broccoli, cut into pieces
- 1pc Baby Chinese Cabbage, cut into pieces
- 150g Bok Choy
- 20g Carrots, cut into slices
- 5pcs Shiitake Mushroom, cut in half
Marinade
- 1 Tsp Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder
- A dash of Lee Kum Kee Pure Ground Fragrant Sesame Oil
Seasoning
- 2 Tbsp Lee Kum Kee Seafood XO Sauce
- 2 Tsp Lee Kum Kee (No Hormones*) Premium Chicken Bouillon Powder
- 1 Tsp Lee Kum Kee Premium Soy Sauce
Made with
Lee Kum Kee products
How to make it
-
Marinate the seafood for 5 minutes and set aside.
-
Boil a pot of water, add 1 tbsp of oil and all vegetables.
Cook through, drain and set aside. -
Heat the wok with oil. Pan-fry the squid tentacles, shrimp meat and scallops.
Add back vegetables, glass noodles and seasoning.
Cook over medium heat for a while and serve.Tips:
Adding vegetables after the water boils can ensure they look green throughout the cooking and more appetizing.
The glass noodles are not boil proof.
Do not cook them too early to avoid breaking down.
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