Chef Lu Ching Lai Creation: Stir-Fried Seafood and Vegetables with XO Sauce and Oyster Sauce

How to make it

1. Cut shiitake mushroom, broccoli, red chili, snow fungus, bamboo shoot, bok choy into appropriate bite-sized pieces. For the cuttlefish, remove the skin and score the surface with fine cuts. Slice the conch into bite-sized pieces.
2. Leave the shrimp tails on, make a shallow slit along the back, and remove the vein. 
3. Cut the spring onion lengthwise, slice the garlic, and mince the ginger to about half the size of the garlic pieces. 
4. Blanch all the prepared ingredients briefly in boiling water, then drain well. Heat oil in a pan, add the sliced spring onion,garlic, and ginger, and stir-fry until the aroma comes out.
5. When the aroma rises, add all the blanched ingredients at once and toss as if coating them evenly. 
6. Add oyster sauce, white pepper, and XO sauce. Stir-fry, then gradually drizzle in the potato starch slurry little by little (do not add all at once). Add a little sesame oil, transfer to a serving dish, and finish.