XO sauce—which is made with dried shrimp and scallops, ham, shallots, garlic, and chile—is considered a luxury ingredient in Chinese cooking. It’s relatively expensive, but just a little bit will add quite an umami kick to any dish—and it will keep indefinitely in the refrigerator. Look for it at any Chinese market.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for about 4 servings)
| ¼ | CUP SOY SAUCE |
| 2 | TABLESPOONS CANOLA OIL |
| 2 | TABLESPOONS XO SAUCE |
| 2 | GARLIC CLOVES, MINCED |
| 1 | TEASPOON SUGAR |
MEASURE the soy sauce, oil, XO sauce, garlic, and sugar into a 1-gallon zip-top bag and shake or squeeze until blended.
SUGGESTED USES: shrimp, bay scallops, or squid rings (marinated 20 to 45 minutes), stir-fried
SCALLOP FRIED RICE
FOR 4 SERVINGS, add 1 pound bay scallops to the XO Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 20 minutes and up to 45 minutes at room temperature.
Remove the scallops from the marinade and drain on paper towels. Beat 2 large eggs. Heat a large wok over high heat until very hot and smoking. Add 1 tablespoon canola oil and swirl to coat the bottom of the wok. Stir-fry the eggs until scrambled, 30 seconds to 1 minute. Transfer the eggs to a plate. Add another 1 tablespoon canola oil to the wok and stir-fry ½ cup diced carrots and ½ cup thawed frozen peas until golden brown, 1 to 2 minutes. Toss in 2 minced garlic cloves. Transfer the vegetables to the plate. Add another 2 tablespoons canola oil to the wok and stir-fry the scallops until almost cooked through, 2 to 3 minutes. Return the eggs and vegetables to the wok and add 6 cups cold cooked long-grain white rice and ¾ cup sliced scallions. Stir-fry until the rice is heated through and the scallops are just cooked through, 2 to 3 minutes. The scallops will be opaque and white and firm to the touch. Season to taste with soy sauce.