My Recipe

Stir-fried Escargots with XO Sauce


1 (7 fluid oz) can escargots
1 (about 160 g) farmer sausage
4 oz celery
4 oz green bell pepper
4 oz red bell pepper
1 (8 fluid oz) can whole water chestnut
1 Tbsp garlic (minced)
1 Tbsp ginger (minced)


3 Tbsp XO sauce
1/4 tsp salt
1/4 tsp sugar
2 tsp light soy sauce
1/2 tsp chili oil
1/2 tsp chicken broth mix
1/2 tsp sesame oil
3/4 tsp cornstarch
3 oz water


  1. Rinse and drain escargot.
  2. Cut sausage into 1/2-inch dices.
  3. Cut celery, bell peppers into 1/2-inch dices.
  4. Rinse and drain water chestnut. Cut each into halves or 4 pieces.
  5. Mix sauce ingredients.
  6. Blanch escargot in boiling water for 30 seconds. Drain and set aside.
  7. Heat wok and add 1 Tbsp oil. Stir-fry celery and peppers for 30 seconds. Add water chestnut, toss for 30 seconds. Remove.
  8. Add 1 Tbsp oil to wok. Stir-fry sausage for 2 minutes. Add garlic and ginger, toss for 30 seconds. Add escargot, stir-fry for 30 seconds. Return vegetables in Step 7 to wok. Add sauce. Keep tossing until sauce reboils. Remove.