When I want a quick dinner, I’d usually do stir-fry. It’s easy, quick and there are so many variations you can do. My aunt recently gave me a jar of homemade XO sauce so I thought I’d use it to flavour my stir-fry dishes instead of my usual hoisin sauce and oyster sauce combo. If you’ve never heard of XO sauce, it’s a spicy seafood sauce that originated from Hong Kong. The sauce is mainly made with dried seafood (dried shrimp and scallops), chili peppers, garlic, shallots, and sugar. You can usually find XO sauce at Asian supermarkets.
Ingredients (serves 2-3):
- 300g snap peas, trimmed
- 200g shrimp, peeled and deveined
- 2 tsp vegetable oil
- 3 cloves of garlic, minced
- 2 tsp XO sauce (or more to taste)
- 1/4 tsp sesame oil (optional)
- Heat vegetable oil in a wok or skillet over high heat. Add shrimp and cook until opaque, about 1-2 minutes. Transfer shrimp to a bowl.
- Add garlic to the same wok or skillet. Stir fry the garlic for 10-15 seconds or until fregrant. Add snap peas and stir fry until peas are bright green, about 1-2 minutes.
- Add the shrimp back into the wok or skillet along with the XO sauce. Stir / toss the shrimp, peas and sauce together until everything is combined. Drizzle in the sesame oil if using and give everything a good toss to distribute the sesame oil. Remove from heat and serve immediate.