Andrew McConnell: Wilted greens with XO

Gourmet~Traveller

Cuisine: Chinese

Serves: 4

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By Andrew McConnell, Golden Fields, Melbourne

Ingredients

1 tbsp vegetable oil
3 small bok choy, halved
1 bunch spinach, torn
100 gm (1 cup) Chinese cabbage, sliced into 1cm strips

200 ml vegetable oil
75 gm garlic cloves (about 14), thinly sliced
75 gm golden shallots (about 4), thinly sliced
50 gm jamòn, finely chopped
50 gm dried shrimp, soaked in cold water for 20 minutes
25 gm dried scallops, soaked in
250ml cold water for 20 minutes, soaking liquid reserved
25 gm fresh long red chilli, seeds removed, thinly sliced
15 gm dried red chilli, soaked in cold water for 20 minutes, seeds removed, thinly sliced
1 tsp roasted shrimp paste (see note)
15 gm caster sugar

Preparation method

Serves 4

Prep time 25 mins, cook 20 mins (plus soaking)

"Tony Tan's recipe for XO sauce is the best ever – it should almost go without saying. It's a no-brainer."

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.

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