I want to share with you three quick and easy recipes with XO sauce. in this article.
XO sauce has a unique and intense flavor suitable as a seasoning and seasoning for almost every dish. XO sauce is available at the Asian grocery store or online. However, it is expensive and therefore worth doing it yourself. I have a separate article to explain how to make XO sauce at home.
I’ll explain how to use XO sauce to prepare three of my favorite dishes in this article, which is the quintessential style of Cantonese cuisine. The use of XO sauce is unlimited. In addition to these dishes, you can also use XO sauce for fried noodles, tofu dressing, sautéing vegetables, and even making tortillas. It is also suitable for sautéing chicken, fish fillet and all kinds of vegetables. Let me know in the comment if you want to share your favorite way to use XO sauce.
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Three quick and easy
recipes
Here are three recipes with XO sauce to demonstrate how to use XO sauce in Cantonese cuisine
.
Recipe 1- XO Fried Rice Sauce
The first recipe is simple fried rice. I only use garlic, egg and scallion as main ingredients and let the magic of XO sauce accentuate the flavor. Of course, you can add chicken, seafood, and other vegetables to the recipe, but you’d prefer to use more XO sauce as a dressing for a more intense flavor.
Ingredients250g steamed rice, preferably kept overnight in the fridge 1 tablespoon vegetable oil2 beaten eggs1 tablespoon light soy sauce1/4 teaspoon salt1 scallion stalk, cut into thin rings 1 tablespoon XO sauce (more if desired)Method1. Heat the oil over moderate heat in a well-seasoned wok.2. Sauté the chopped garlic until fragrant and slightly browned.3. Add the beaten eggs and spread them to form a thin layer. When it is about to curdle, gently push the egg and divide it into small pieces.4. Add cooked rice overnight. Keep the heat low so that you have time to break the pieces of rice with the wok spatula. After breaking all the large pieces of rice, mix it with the egg.5. Add some light soy sauce and salt to season the rice.6. Add half of the XO sauce and spring onion to the rice.7. Turn up the heating. Sauté over high heat until the smoke begins to rise and the rice smells fragrant, which takes about half to a minute. 8. Distribute. Sprinkle the remaining spring onion and XO sauce on top of the serving rice.
Recipe 2- Sauté
mushrooms and vegetables
The second recipe takes advantage of the flavor of XO sauce to fry mushrooms. You can substitute shitake mushrooms and royal oyster with other mushrooms of your choice.
Ingredients 10 small bok choy,
wash and cut in half lengthwiseWater to blanch the bok choy with two teaspoons of salt added.1/2 carrot cut into small sticks150g shiitake mushrooms150g royal oyster mushrooms, cut into half-inch cubes2 garlic cloves, coarsely chopped1 tablespoon vegetable oil1 tablespoon light soy sauce1 tablespoon ground white pepper oyster sauce1 teaspoon cornstarch (plus one tablespoon of water for a suspension)2 tablespoons XO sauce Method 1. Bring a pot of water to a boil. Add 2 teaspoons of salt. Blanch the bok choy for one minute. Drain.2. Blanch the carrot for one minute, drain.3. Heat the oil in the wok over moderate heat. Sauté the garlic until aromatic.4. Add mushrooms, carrots, half XO sauce, light soy sauce, oyster sauce and white pepper.5. Sauté for two minutes. Add a tablespoon or two of water if it’s too dry.6. Add the cornstarch suspension to thicken it.7. Place the bok choy along the peripheral of a round plate. Place the sautéed mushrooms in the center. 8. Garnish the remaining XO sauce on top of the mushrooms and serve.
Recipe 3- As a dressing for fish fillet The third recipe with XO sauce
that I want to share is to use XO sauce for frying asparagus and as a dressing for fish fillet.
