Name: Beef and Snow Peas with XO Sauce
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 6 main-course servings
Ingredients: 2 tablespoons small dried shrimp* (1/4 ounce); 1 cup water; 1/4 cup dried scallops* (about 10; each 1 inch wide); 1/2 cup peanut oil; 1/4 cup finely minced onion (1/2 small); 3 garlic cloves, finely minced (1 tablespoon); 1 teaspoon minced fresh hot red chile including seeds; 2 tablespoons minced Virginia ham (preferably Smithfield) or fine-quality prosciutto (1/2 ounce); 1/4 teaspoon black pepper; 1 lb sirloin steak, sliced 1/4 inch thick against the grain, visible fat trimmed and discarded; 2 tablespoons Chinese rice wine or medium-dry Sherry; 2 tablespoons soy sauce; 1 teaspoon cornstarch; 1 teaspoon sugar; 1/4 teaspoon black pepper; 2 tablespoons peanut oil; 1/2 lb snow peas, trimmed and strings discarded; Accompaniment: steamed white rice; a 14-inch wok

This sauce, allegedly from Hong Kong, is called XO to equate its extravagance with that of "extra old" fine brandy (though there is none in the recipe). Many versions of this sauce exist, but they all include dried scallops (sometimes called conpoy), an ingredient highly prized in Chinese cooking for its flavor and texture, and costly Chinese Yunnan ham, which is unavailable in the U.S.

Cooks' note:

· A 12-inch heavy skillet can be substituted for the wok. When making XO sauce, reduce heat to moderately low after adding onion, garlic, and chile to skillet and cook, stirring constantly, only 1 minute. Also, cook shrimp mixture, stirring constantly, only 1 minute. Add reserved scallop liquid and simmer over moderate heat until slightly darkened and most of liquid is evaporated (leaving only oil), about 2 minutes. When cooking beef and snow peas, beef will take about 2 minutes (per batch) to brown in skillet.

Recipe notes

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

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