XO醬炒帶子 Sautéed Scallops with XO Sauce

材料 Ingredients

蘆筍 Asparagus 8 根 ea 胡蘿蔔 (小) Carrot (small) 1/2 根 ea 乾木耳 Dried black wood-ear fungus 8 朵 ea 大蒜 Garlic 1 瓣 clove 食用油 Cooking oil 2 大匙 Tbs XO 醬 XO Sauce 3 大匙 Tbs 醬油 Soy sauce 1 大匙 Tbs 米酒 Rice wine 1 大匙 Tbs 水 Water 2 大匙 Tbs 新鮮干貝(大) Fresh Scallop (large) 12 個 ea

做法

1.	蘆筍洗乾淨後削去底部較老的皮，再切成 5cm 小段。胡蘿蔔去皮後切成薄片。木耳用溫水泡軟後用水沖洗乾淨，並切成与胡蘿蔔片大小。大蒜去皮後切碎。
2.	依照“香煎干貝” 煎好干貝，省略第3澆淋牛油的步驟。將干貝放置一旁。
3.	炒鍋燒熱後，加入油，胡蘿蔔片和蒜末用中火炒香。續加入木耳, 蘆筍，XO 醬，醬油，酒和水炒2分鐘。
4.	最後加入干貝，與醬汁拌勻後即可起鍋裝盤。

PROCEDURE

1.	Wash the asparagus and peel off the tough skin of the bottom. Cut them into 2" segments. Soak the wood-ear fungus in warm water until they are soft. Rinse them and cut them into the same size of the carrot slice. Peel and mince the garlic.
2.	Follow the instruction of "Seared Scallops" to sear the scallops. Skip the step 3 on the instruction. Set the scallops aside.
3.	Add the oil, carrot and garlic in a heated wok and sauté over medium heat until aromatic. Place in the wood-ear fungus, asparagus, XO sauce, soy sauce, wine and water and continue to sauté for another 2 minutes.
4.	Add the seared scallops. Stir until the scallops are coated with sauce. Serve immediately.

最後更新 (Last Update): 10/07/2015
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