XO sauce is an umami-packed condiment has it all – savory, smoky, sweet, spicy and salty thanks to key ingredients like dried shrimp and scallops, cured ham, chilies, onion, oil and more. This vegetarian version features a cast of aromatic spices, soy sauce, honey, garlic and shitake mushrooms to create the craveable savoriness that traditional XO sauce is known for. Scramble it into eggs, roast vegetables with it, or dress up a stir-fry. The list of uses for this unique sauce are endless. Makes 12 (2 tbs) servings
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.
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.
Store in an airtight container or jar in refrigerator for up to 1 week.
Test Kitchen Tips:
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.
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