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Vegetarian XO Sauce
Ingredients
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100 grams (4 ounces) shitake mushrooms, sliced
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3 cloves garlic
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1 large shallot, peeled and halved
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8 tablespoons oil, divided
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3 tablespoons soy sauce
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1 tablespoon honey
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1 1/2 teaspoon Chilli Flakes
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1 teaspoon Ground Ginger
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1 teaspoon Smoked Paprika
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1/2 teaspoon Cinnamon Ground
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1/4 teaspoon Ground Cumin
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1 teaspoon sea salt
Key Products
- XO sauce, the iconic condiment, was first created in Hong Kong. Meant to impress, it is known to be a luxury blend typically made with dried shrimp and scallops, Chinese dry-cured ham, garlic and various chiles. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavor.
- Try Vegetarian XO Sauce in our Tofu Noodle Bowl recipe. Toss Vegetarian XO with fried rice and stir-fry noodles, use to season roasted, stir-fried or grilled vegetables, or with stir-fry tofu. Also great drizzled on tofu, fresh vegetables, plain rice or noodles, ramen, noodle soup, congee, spring rolls and dumplings.
Instructions
- 1 Place mushrooms in a food processor, cover and process until coarsely chopped. Remove from food processor, set aside. Place garlic and shallot in food processor, cover and process until coarsely chopped.
- 2 Heat 4 tbs of the oil in large pan on medium-low heat. Add garlic mixture. Cook and stir for 2 minutes or until fragrant. Add mushrooms, soy sauce, honey, spices, salt and remaining 4 tbs of the oil. Cook and stir for 7 minutes or until mushrooms are tender.
- 3 Store in an airtight container or jar in refrigerator for up to 1 week.
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