Scallops In Xo Sauce With Chinese Kale And Pak Choi

• 1 tbsp vegetable oil
• 1 lb scallops, cleaned
• 7 oz Chinese kale, leaves separated from stems, stems sliced
• 7 oz pak choi, leaves separated from stems, stems sliced
• 2 cloves garlic, thinly sliced
• 1 (8 oz) can water chestnuts, drained, sliced
• 1 tbsp XO sauce
• 1 tbsp hoisin sauce
• 1 tbsp sweet chili sauce
• 1 tbsp dried shallots or crispy onions, to serve

1. Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
2. Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
3. Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.

vegetable oil, chinese kale, choi, garlic, water chestnuts, xo sauce, hoisin sauce, sweet chili sauce, shallots

Taken from recipes-plus.com/api/v2.0/recipes/27480 (may not work)