Shiitake Stem XO Sauce
Shiitake Stem XO Sauce
Ingredients
- 200 g shiitake stems
- 50 g ginger, peeled
- 50 g shallots, peeled
- 30 g garlic, peeled
- 15 g dried red chilies, stemmed
- 10 g dried shrimp
- 10 g dried scallops
- 150 ml neutral oil
- 125 ml Shaoxing wine
- 15 g sugar
- 15 ml light soy sauce
- 15 ml dark soy sauce
Instructions
- 1
Rehydrate the shiitake stems in hot water until they are soft. This may take 15-20 minutes.
⏱️ 20 min
- 2
Finely chop the rehydrated shiitake stems.
⏱️ 5 min
- 3
Finely chop the ginger, shallots, garlic, and dried red chilies.
⏱️ 10 min
- 4
Soak the dried shrimp and dried scallops in hot water for about 10 minutes, then finely chop them.
⏱️ 15 min
- 5
Add 150 ml of neutral oil to a wok over medium-low heat.
⏱️ 2 min
- 6
Add the chopped shiitake stems to the hot oil and cook, stirring occasionally, until they are golden brown and crispy. This process takes approximately 20-30 minutes.
⏱️ 25 min
- 7
Add the chopped ginger, shallots, garlic, and dried red chilies to the wok and cook, stirring frequently, until fragrant, about 5-7 minutes.
⏱️ 7 min
- 8
Add the chopped dried shrimp and dried scallops to the wok and cook, stirring, until fragrant, about 3-5 minutes.
⏱️ 5 min
- 9
Deglaze the pan with 125 ml of Shaoxing wine, scraping up any browned bits from the bottom of the wok.
⏱️ 2 min
- 10
Add 15 g of sugar, 15 ml of light soy sauce, and 15 ml of dark soy sauce to the mixture. Stir well to combine.
⏱️ 1 min
- 11
Continue to cook the sauce over medium-low heat, stirring occasionally, until all the liquid has evaporated and the sauce turns golden brown and thickens, about 10-15 minutes.
⏱️ 15 min
- 12
Serve the hot XO sauce with rice, noodles, or any other dish. Store any leftover sauce in an airtight container in the refrigerator.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shiitake Stem XO Sauce
- 200 g shiitake stems
- 50 g ginger, peeled
- 50 g shallots, peeled
- 30 g garlic, peeled
- 15 g dried red chilies, stemmed
- 10 g dried shrimp
- 10 g dried scallops
- 150 ml neutral oil
- 125 ml Shaoxing wine
- 15 g sugar
- 15 ml light soy sauce
- 15 ml dark soy sauce
Instructions
- 1
Rehydrate the shiitake stems in hot water until they are soft. This may take 15-20 minutes.
⏱️ 20 min - 2
Finely chop the rehydrated shiitake stems.
⏱️ 5 min - 3
Finely chop the ginger, shallots, garlic, and dried red chilies.
⏱️ 10 min - 4
Soak the dried shrimp and dried scallops in hot water for about 10 minutes, then finely chop them.
⏱️ 15 min - 5
Add 150 ml of neutral oil to a wok over medium-low heat.
⏱️ 2 min - 6
Add the chopped shiitake stems to the hot oil and cook, stirring occasionally, until they are golden brown and crispy. This process takes approximately 20-30 minutes.
⏱️ 25 min - 7
Add the chopped ginger, shallots, garlic, and dried red chilies to the wok and cook, stirring frequently, until fragrant, about 5-7 minutes.
⏱️ 7 min - 8
Add the chopped dried shrimp and dried scallops to the wok and cook, stirring, until fragrant, about 3-5 minutes.
⏱️ 5 min - 9
Deglaze the pan with 125 ml of Shaoxing wine, scraping up any browned bits from the bottom of the wok.
⏱️ 2 min - 10
Add 15 g of sugar, 15 ml of light soy sauce, and 15 ml of dark soy sauce to the mixture. Stir well to combine.
⏱️ 1 min - 11
Continue to cook the sauce over medium-low heat, stirring occasionally, until all the liquid has evaporated and the sauce turns golden brown and thickens, about 10-15 minutes.
⏱️ 15 min - 12
Serve the hot XO sauce with rice, noodles, or any other dish. Store any leftover sauce in an airtight container in the refrigerator.
⏱️ 1 min