Description
This homemade XO sauce is a fiery, flavor-packed condiment that elevates any dish, from stir-fries to dumplings, with just a few tablespoons.
Ingredients
Units
Scale
- 2 cups (17 fl oz) vegetable oil
- 1 onion, diced finely
- 5 garlic cloves, minced
- 3 tablespoons shredded dried scallops
- 85g (3 oz) medium-sized dried shrimp
- 100g (3.5 oz) salted pork, diced finely
- 40 dried red chilies, seeds removed and chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground white pepper
Instructions
- Heat a wok over high heat, add ½ cup of the vegetable oil and carefully coat the wok with the oil. When a little bit of white smoke appears, add the onion and garlic and stir gently until the garlic becomes golden brown and the onion is soft, about 5 minutes.
- Add the dried scallops and shrimp, and stir-fry for another 3 minutes until fragrant.
- Add the salted pork and stir-fry for 2 minutes until the pork is cooked through.
- Reduce the heat to medium, add the remaining oil, and stir in the dried chilies. Cook for 5 minutes, stirring occasionally, until the chilies are fragrant.
- Stir in the soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and ground white pepper. Mix well and cook for another 5 minutes, allowing the flavors to meld together.
- Remove from heat and let the sauce cool completely before transferring it to sterilized jars.
Notes
The sauce will keep for up to 6 months and the flavors will develop over time. Store it in a cool, dark place. Use it sparingly to add a spicy kick to your dishes. Adjust the amount of chilies to control the heat level.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Cuisine: Hong Kong
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 11
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
- Cholesterol: 10