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.
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 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.
