XO Sauce Stir-fried Shrimp and Yam
What You Will Need
Ingredients
- Yam (Chinese yam) 200g, sliced
- Fresh shrimp 5, peeled and deveined
- Fresh shiitake mushrooms 1-2 pcs
- Mixed bell peppers 30g each, sliced
- Ginger 10g, sliced
- Garlic 10g, sliced
Seasoning
- Lee Kum Kee XO Sauce 2 tbsp
- Lee Kum Kee Premium Oyster Sauce 2 tsp
- Lee Kum Kee Shaoxing Huadiao Wine 1 tsp
- Lee Kum Kee No Hormones Premium Chicken Bouillon Powder 1 tsp
- Lee Kum Kee White Peppercorn Powder to taste
- Sugar to taste
- Cornstarch slurry (cornstarch mixed with water) to thicken
Made with
Lee Kum Kee products
How to make it
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Prepare all ingredients: slice the yam, peel and devein the shrimp, leaving the back open.
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Briefly blanch the yam and shrimp until about 80% cooked. Remove and drain.
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Heat oil in a wok over low heat. Sauté garlic and ginger until fragrant. Add XO sauce and stir-fry until fragrant. Pan-fry the shiitake mushrooms until fragrant.
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Increase heat to medium-high, add oyster sauce and shiitake mushrooms, stir-fry until combined. Add a little water.
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Add chicken powder, white pepper, and sugar to taste. Add red, yellow, and green bell peppers, yam, and shrimp. Stir-fry until heated through.
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Reduce heat to low, add cornstarch slurry to thicken the sauce. Drizzle with Shaoxing Huadiao and stir-fry until well combined. Serve hot.
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