1 bunchChinese broccoli, trimmed1.2 kgpipis, soaked in cold water for 20 minutes, drained2 tbspvegetable oil4garlic cloves, crushed10 gm(2cm piece) ginger, thinly sliced100 mlShaoxing wine (see note)50 gm(½ cup) XO sauce (see note)200 mlchicken stock 1 tbsplight soy sauce, or to taste2 tspcaster sugar, or to tasteTo serve:coarsely chopped garlic chives and steamed rice
Blanch Chinese broccoli until bright green (1-2 minutes), drain well, coarsely chop and set aside.
Boil 150ml water in a wok over high heat, add pipis, cover and cook, shaking wok occasionally, until pipis open (3-4 minutes; as they open, remove them with a slotted spoon, drain and set aside). Discard liquid.
Heat oil in a clean wok over high heat, add garlic and ginger and stir-fry until fragrant (1 minute). Add broccoli, Shaoxing wine and XO sauce, bring back to the simmer, add stock, soy sauce and sugar, adjust seasoning to taste, bring back to the simmer then add pipis, tossing to combine. Scatter with garlic chives and serve hot with steamed rice.
Note Shaoxing wine is available from Asian grocers. XO sauce is also available from Asian grocers, or, if you’re feeling adventurous, you can make your own using our XO sauce recipe.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.