Stir-Fried Cuttlefish & Celery with XO Sauce

Stir-Fried Cuttlefish & Celery with XO Sauce


1 no x 620g fresh cuttlefish (cleaned and score criss-cross slashes on inside surface and cut into bite-sized pieces)

300g celery (trimmed and sliced diagonally)

½ carrot (cut into flower design)

1 tbsp chopped garlic

1 tbsp chopped young ginger

2 bird’s eye chillies (chopped)

3 tbsp homemade XO sauce

2 tbsp cooking oil


1 tsp concentrated chicken stock

1/8 tsp salt

1/8 tsp sugar

2 tbsp water


1 tsp corn starch mixed with 2 tsp water

Preparation Instructions:

  1. Quick blanch the cuttlefish pieces in boiling water, remove and drained well.
  2. Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the chopped garlic, young ginger and bird’s eye chillies until fragrant.
  3. Add in celery and carrot, stir-fry until the celery are tender crisp.
  4. Add in cuttlefish, seasonings and XO sauce, stir to combine.
  5. Thicken with corn starch solution, stir-fry quickly. Dish out and serve.




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