🧂 Ingredients
- 400 g Shrimp, chicken, beef, or firm tofu
- 400 g Noodles (e.g., egg noodles, udon)
- 3 tbsp XO sauce(High-quality XO sauce is key for the best flavor.)
- 3 cloves Garlic
- 3 stalks Scallions (green onions)
- 1 tbsp Shaoxing wine(Or dry sherry)
- 1 tbsp Soy sauce(Low-sodium is recommended to control saltiness.)
- 2 tbsp Neutral cooking oil(Such as vegetable, canola, or peanut oil.)
👨🍳 Instructions
- 1
Prepare your chosen protein or noodles. If using protein, ensure it's cut into uniform, bite-sized pieces. If using noodles, cook them according to package directions, drain well, and toss with a teaspoon of oil to prevent sticking. Mince the garlic, slice the white parts of the scallions thinly, and cut the green parts into 1-inch lengths. Have all ingredients prepped and ready near your cooking station, as stir-frying is fast.
⏱️ 10 minutes - 2
Heat a wok or large skillet over high heat until it just begins to smoke. Add the cooking oil and swirl to coat the bottom. Carefully add the prepared protein in a single layer (cook in batches if necessary to avoid overcrowding). Stir-fry for 2-4 minutes, or until the protein is almost cooked through and lightly browned. If using pre-cooked noodles, add them now and toss for 1 minute.
⏱️ 5 minutes - 3
Push the protein to the sides of the wok, creating a space in the center. Add the minced garlic and the white parts of the scallions to the center. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic. Add the XO sauce to the center and stir-fry for another 30 seconds, allowing its aromas to release. Then, toss everything together to coat the protein evenly.
⏱️ 2 minutes - 4
Pour in the Shaoxing wine and soy sauce around the edges of the wok. Stir quickly to combine, scraping up any browned bits from the bottom of the pan (this is deglazing). Continue to toss everything for another minute until the sauce thickens slightly and coats the ingredients beautifully. Stir in the green parts of the scallions just before serving.
⏱️ 1 minute
💡 Pro Tips
- ✓XO sauce is already packed with flavor from dried scallops, shrimp, and ham, so taste before adding extra salt.
- ✓Using a very hot wok is crucial for achieving the characteristic 'wok hei' (breath of the wok) flavor.
- ✓The quality of your XO sauce significantly impacts the final taste of the dish. Invest in a good brand if possible.
- ✓Ensure all ingredients are prepped ('mise en place') before you start cooking, as stir-frying happens very quickly.
🔄 Variations
- Add blanched or stir-fried vegetables like broccoli florets, snap peas, or bell peppers along with the protein.
- Serve over steamed rice or noodles.
- For a richer dish, add a tablespoon of butter or oyster sauce at the end.