XO sauce is an iconic and versatile condiment in Cantonese cuisine. Traditionally it is made of various dried seafood, but today I will show you how you can make a vegan version at home that is equally delicious. Try it with stir-fried dishes or mix it with roasted vegetables, it will blow your mind!

———————————————————————–

? Ingredients

Vegetable oil 70g
Raw Peanuts 35g
Shallots 100g
Garlic cloves 20g
Dried chilies 3
Fresh shiitake mushrooms 300g

Light soy sauce 3 tbsps
Star anise 1
Bay leaf 1
Salt 1/2 tsp
Five-spice powder 1/2 tsp
Sesame oil 2-3 tbsps

? Methods

1. Fried peanuts: Pour vegetable oil in a small pot, heat it over medium heat, add in the peanuts, and cook until the peanuts turn golden brown. It takes about 5 minutes.
2. Prepare other ingredients: Finely chop shallots, peel the garlic cloves and chop finely, remove the seeds of the dried chilli and cut into small pieces. Wash and clean the shiitake mushrooms, then slice them finely.
3. Stir-frying: Add the oil that has been used for fried peanuts in a frying pan, add the shallots and salt, fry over low heat until shallot is soft translucent. Next, add garlic, dried chilli, star anise, bay leaf, shiitake mushrooms, stir fry over medium heat, until shiitake mushrooms are golden brown, finally add soy sauce and five-spice powder and stir fry for another few minutes.
4. Blending: Discard the star anise and bay leaves, put the remaining ingredients and fried peanuts into the food processor, blend until the mushrooms are broken down into small piece, but not a mushy paste. Transfer the xo sauce into an airtight container, add the sesame oil on top to seal the sauce.

The mushroom xo sauce can be stored in fridge for 1-2 weeks.

———————————————————————–

? Want to see more healthy and delicious plant-based recipes ? Remember to subscribe to see the latest video!

source

Comments are closed.