1 tbspvegetable oil3small bok choy, halved1 bunchspinach, torn100 gm (1 cup)Chinese cabbage, sliced into 1cm stripsXO sauce200 mlvegetable oil75 gmgarlic cloves (about 14), thinly sliced75 gmgolden shallots (about 4), thinly sliced50 gmjamòn, finely chopped50 gmdried shrimp, soaked in cold water for 20 minutes25 gmdried scallops, soaked in250mlcold water for 20 minutes, soaking liquid reserved25 gmfresh long red chilli, seeds removed, thinly sliced15 gmdried red chilli, soaked in cold water for 20 minutes, seeds removed, thinly sliced1 tsproasted shrimp paste (see note)15 gmcaster sugar
For XO sauce, heat oil in a large saucepan over high heat, add garlic, shallot, jamòn, shrimp and scallop and stir occasionally until starting to colour (2 minutes). Add chillies, shrimp paste and sugar and stir occasionally until starting to caramelise (6-8 minutes). Add soaking liquid from scallops, then cook until liquid has reduced by half (2-3 minutes). Remove from heat, transfer to a food processor and pulse until finely chopped.
Heat oil in a large wok or saucepan over high heat, add bok choy and cook for 1 minute, tossing constantly to coat with oil. Add 2 tbsp water, cover, cook for 1 minute to steam, then remove lid and add spinach and cabbage. Stir until all vegetables are just cooked (1-2 minutes). Drain, toss with 2 tbsp XO sauce and serve hot. Remaining XO sauce will keep refrigerated for a month.
Note To roast shrimp paste, or belacan, wrap in
aluminium foil and roast at 200C until fragrant (4-5 minutes).