Yields:
1 Serving
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
15 Mins
Total Time:
20 Mins
XO sauce is a fancy pants condiment created in a high-class kitchen in 1980s Hong Kong. Back then, XO cognac was the bourgeoisie drink of choice, and so this very schmancy seafood-infused sauce adopted the same name. Unfortunately, most XO sauces in the market are chock full of seafood. Fortunately, vegan homemade XO sauce is easy!
So, say goodbye to sipping XO in sleazy smoky KTV rooms with loud businessmen. Say hello to a delicious umami sauce and the great variety of food you can make with it.
Ingredients
Adjust Servings
Instructions
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- Heat 3 tbsp of oil in a non-stick pan over medium-low heat. I accidentally added an extra tbsp of oil because I wasn't paying attention so there's a lot of oil in my photo! Make sure you use a neutral-tasting oil, so it doesn't impart too much of its own flavour into the sauce.
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- Turn the heat down to low. As you cook the mushrooms, they will start to release the oil and moisture. Slowly cook the sauce down until all the moisture is evaporated, there should only be chunky mushroom sauce and oil left.
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I like your recipe. However, as a vegan I could not use the pungent onion and garlic in the recipe. I substituted ginger. It’s all good.
thank you!