Stir Fried Chinese Chive Flower with Dried Shrimp and Squid in XO Sauce

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Portions

Serves 2-4 ppl

Ingredients

• Chinese Chive Flowers 1 bunch (Washed and chopped into 1½ inch pieces)
• Dried Shrimps 20 g (Soak for at least 4 hours before use)
• East End Cashew Nuts 50 g
• Dried Tofu 2 block
• Squid 1 pc
• Garlic 3 cloves
• Lee Kum Kee XO Sauce 1 tbsp
• Shao Xing Chinese Cooking Wine 1 tsp
• Lee Kum Kee Light Soy Sauce ¼ tsp
• Siucra Sugar ½ tsp
• KTC Groundnut Oil 1 tbsp

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Method

• Step 1: Bake the Cashew Nuts in oven for 15 minutes. Drain the Dried Shrimps and chop the Chinese Chive Flowers into sections. Clean and Slice the Squid and Dried Tofu into pieces. Mince the Garlic.

• Step 2: Add the Oil in a pan on medium heat. Add the Minced Garlic and fry until fragrant. Then add the Dried Shrimps, Squid, Dried Tofu and stir-fry for 3 minutes.

• Step 3: Add the Chive Flowers & Cooking Wine and stir for 3 minutes. Add the XO Sauce, Light Soy Sauce & Sugar and stir for further 3 minutes.

• Step 4: Lastly, add the Cashew Nuts and mix well. The dish is ready to serve.

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