Fu Gui Cai with Pacific Clams in XO Sauce


Fu Gui Cai known as Tatsoi is a spinach mustard, spoon mustard or rosette Bok Choy is an Asian variety of Brassica rapa grown for greens.

The plant has dark green spoon-shaped leaves which form a thick rosette. It has soft creamy texture and has a subtle yet distinctive flavour.

A special vegetable that can withstand temperature as low as minus 10 degrees C.

Fu Gui Cai is only available in our local market during year end and Chinese New Year.


Two combs of Fu Gui Cai (Tatsoi)

1 can Pacific  Clams

2 tablespoons minced garlic

4 tablespoons  Shredded Dried Scallops in XO Sauce


Wash and soak vegetable in salt water to get rid of impurities.

Remove the individual leaf and blanch the vegetables and drain. Place on a serving plate.

Heat up pan and add the minced garlic and XO sauce and fry till fragrant.

Add the vegetables together with the Pacific Clams and mixed well.

Pour some home prepared chicken stock to soften the vegetables.

Do not overcook the vegetables, you want to maintain the crunchy of the leaves and if the Pacific Clams are overcooked it will become chewy.

When done, transfer to a serving plate.

Decorate the leaves by stacking them surrounded with the Pacific Clams and gravy.

A closer look at the plate of Fu Gui Cai with Pacific Clams with Shredded Scallops XO Sauce.


Check out here for various recipes on how to prepare different types of clams.



Author: flofoodventure

My passion for cooking and discovering food have prompted me to create this blog. Blessed with the gift of cooking and loving each dish I have prepared and simultaneously sharing these recipes with you. Cooking is not a job but a passion. Thank you for visiting my blog.

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