A Master Sauce
October 22, 2011 § 1 Comment
XO Sauce that is. It’s the sauce of all Chinese sauces; I call it a master sauce as it makes any dish extraordinary. XO Sauce – it sounds opulent and it is but alcohol it has not, not a drop. It’s actually chopped dried seafood, usually scallops, fish and shrimps, cooked with chili, onions, garlic and oil. Served once upon a time only in gourmet seafood restaurants, a few companies today produce it commercially – I love Lee Kum Kee’s XO Sauce and you can find it in selected high-end supermarkets.
Expensive yes but I love that it is made more available.
It is exquisite on its own but it adds oomph to noodles and pasta dishes, vegetable dishes and even on fried rice. When I’m famished and feel like something succulent, or if I want to impress but don’t have time, XO Sauce saves the day – never fails. Any vegetable available should suffice, really. Here’s a favorite!
Stir Fried Broccoli and Mushroom with XO Sauce
What you need:
- 200 grams Broccoli florets, rinsed and cut into bite-sized pieces
- 100 grams mushrooms (shiitake or brown)
- 2 tbsp. XO sauce
- 1 clove garlic, minced
- 1 tbsp. peanut or canola oil
What you do:
- Blanch broccoli in boiling water. Drain.
- Stir-fry broccoli in oil.
- Add garlic and XO sauce.
- Stir well and serve with rice.
[…] the East”, it’s pricey, but a little goes a long way. I’ve written about it a few years back (here) and continue to be awed by […]