Vegetarian XO Sauce
What is that mean of XO Sauce???
Have you got any idea about it? Have you seen this before? Can you remember that I mention it before in one of my post: Stir Fry Okra with Vegetarian XO Sauce?
Sorry, too many ??? too confused, right!
Let me explain it now, I want to tell you how to make your own vegetarian XO Sauce or you can say vegan, that’s fine, because it is for vegan as well. 🙂
The OX means ‘ luxury ‘ in Chinese, so you can catch the meaning, right! This sauce is full of good ingredients and full of flavouring, meanwhile it can match to or add on lots of dishes, like noodle, pasta, spaghetti, rice, sandwich, baguette, soup noodle, fry rice… one more, that is called Jiǎozi or potsticker.
Everyone make their own XO sauce was different, actually it can make from scratch but with lots of seasoning.
And today, I chose to mix up few variety of mushroom, one was dried chinese shiitake mushroom, fresh chestnut mushroom and Enokitake or Golden needle mushroom, and the other ingredient was shredded burdock and lots of seasoning.
When I cook this sauce , my kitchen was full of lovely fragrant, I think our neighbours around us can smell it as well. I don’t mind to give some for them and try, if they like it.
I didn’t measure and mark it down all the ingredient, sorry about it. But the quantity of the ingredient was quite flexible, not really need to weight, just all up to you, that was the fun part.
Prepparation: Soaked the Chinese shaiitake mushroom ( about 10 pieces ) to soft, squeezed the water and pat dry with few pieces paper towel and finely chopped it; finely chopped chestnut mushroom ( about 1/2 pack, 125g ) ; one pack of enokitake mushroom ( 100g ) trimmed the root and roughly chopped, Vegetarian ham, finely diced ( 100g ), but if you’re vegan, skip this vegetarian ham, that is fine, or use the tempeh instead. And the other one was the shredded burdock ( 100 to 150g ), same again, if you can’t find it, skip it or find something else, the last ingredient was the fresh ginger, about 4 slices and finely chopped.
But the seasoning are playing the importing part of this xo sauce, those are the hot chilli bean sauce, vegetarian mushroom sauce, soy sauce, brown sugar, sesame oil and a bit more vegetable oil, salt maybe not necessary.
How to cook it: Better to prepare all the seasoning on hand, it will make the cooking easier. Put 2 tbsp oil in a large saucepan over medium heat, add all mushroom except the enokitake mushroom, vegetarian ham, shredded burdock and ginger, stir fry for about 1 to 2 minutes, let the fragrant out first, add enokitake mushroom and quick stir it, add all the seasoning into the cooked mushroom, turn the heat down to low, let it simmer for about 20 minutes, test the taste and adjust the salt if it need. But mine was just right, so I didn’t add any salt in it.
How to store it: Perpare two glass jar with lids about can fit 450g each, sterilised in the mircowave for 2 minutes or boil in a pan of boiling water for few minutes, cool down and pour the cooked sauce into it, cover with a piece of paper towel or wax paper and the lid on, turn it upside down. When it cool down completely and store in the fridge.
Look what I made with the sauce: my vegetarirn ‘ XO’ Sauce with fried rice. Delicious, Yum, Yum! : )
Wish you like it and enjoy!