- 1 bunch Chinese broccoli, trimmed
- 1.2 kg pipis, soaked in cold water for 20 minutes, drained
- 2 tbsp vegetable oil
- 4 garlic cloves, crushed
- 10 gm (2cm piece) ginger, thinly sliced
- 100 ml Shaoxing wine (see note)
- 50 gm (½ cup) XO sauce (see note)
- 200 ml chicken stock
- 1 tbsp light soy sauce, or to taste
- 2 tsp caster sugar, or to taste
- To serve: coarsely chopped garlic chives and steamed rice
- 1Blanch Chinese broccoli until bright green (1-2 minutes), drain well, coarsely chop and set aside.
- 2Boil 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.
- 3Heat 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.
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
This recipe is from the September 2011 issue of
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