Neil Perry’s stir-fried pork with snow peas and XO sauce

This simple, tasty stir-fry works wonderfully with pork, beef, chicken or prawns and virtually any vegetable. It’s a good idea to make more of the XO sauce than you’ll need. Once you’ve decanted it into an airtight container – making sure all of its components are submerged in the oil – it will keep in the fridge for a good month. If you’re short on time, buy one of the many on the market (I like Lee Kum Kee).

Serves 4 as a shared meal

3 tbsp XO sauce
few drops sesame oil
1½ tsp hot bean paste
¼ tsp chilli oil
1 tbsp sugar
1 tbsp light soy sauce
2 tbsp vegetable oil
300g pork fillet, cut in 5mm slices across the grain
1 garlic clove, finely sliced
3 shallots (spring onions), cut into 4cm lengths
1 small knob ginger, peeled and finely sliced
1 cup snow peas, topped and tailed
1 tbsp shao hsing wine

FOR THE XO SAUCE
4 dried scallops, soaked in warm water for 2 hours, drained
50g dried shrimp, soaked in warm water for 2 hours, drained
200g long red chillies, deseeded and finely chopped
50g ginger, peeled and finely chopped
50g garlic, finely chopped
2 tsp sea salt
2 tsp sugar
300ml vegetable oil
3 shallots (spring onions), finely sliced

1. For the XO sauce, put soaked scallops on a plate and place plate in a bamboo steamer over a saucepan of rapidly boiling water. Cover and steam for 10 minutes. Remove the scallops from the steamer and, while still warm, shred with your fingers, separating all the fibres.

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2. Pound the shrimp until finely ground using a mortar and pestle.

3. Put all of the XO sauce ingredients, except for the shallot, in a large, heavy-based pot and cook over a low heat, stirring occasionally, for about 45 minutes or until they soften and the sauce turns a deep red. Remove from heat and allow to cool, then stir through the shallot.

4. In a small bowl, mix together the XO sauce, sesame oil, hot bean paste, chilli oil, sugar and soy sauce.