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XO sauce recipe

rworange Jul 22, 2006 05:03 PM

Yes this is me posting an XO sauce recipe ... the person who thinks cooking is microwaving oatmeal and, prior to Chowhound, good Chinese food was broccoli beef.

Never fear. This isn't my recipe but from someone who is a genius in the kitchen.

There is an inquiry about XO sauce on the general board and I thought I'd pass this along so I could link to it from that board.

Enjoy ... and don't be shy ... share your own recipes ... BTW, never did get an update on the EXACT measurements, but if you have the skill to make XO sauce, I think you will just be fine.

Hi Krys, here is the recipe without measurements or brand names of sauces. That will come after New Years, stores are way too busy for me to shop now. I will email you the measurements later.

XO sauce recipe.

Start by finely dicing up two red bell peppers, for color and the sweet taste (green will not do). Soak 2oz of dried scallops in water and when soft, using your fingers separate them into strains. Then towel dry and deep fry them until crispy. Set aside on a towel to remove the excess oil, reserve the oil from deep frying for later use in seafood dishes. Then is a hot wok add some oil and lots of garlic (how much will depend on how much you like garlic), then add the red bell peppers cooking until tender. Then move the bell pepper to the sides of the wok with the center clear. Add a little oil then the shredded scallops stir fry without moving the bell peppers, then add some brown bean sauce with whole beans, chili paste and sesame oil (the pure one not mixed with soy oil, I like the dark roasted sesame oil for thia sauce). When the mixture has cooked thur mix all together and you have a version of xo sauce. I do not add salt or soy since I think that reduces the flavor and heat. If you like it hot add more chili paste. I have not made this in a while but I will add measurements at a later date. But you all can try it and it will be fine. It will keep in the refrigerator for months, but mine have not lasted for that long, we eat up fast.

Hope this helps, the store brands will use dried shrimp for the seafood taste but it is a short cut and the favor is not better. It is cheaper to use shrimp instead of scallops. If you like I will give you some.

Do not buy the dried scallops unless you have other uses.

I have a store where I have found a cheap dried baby scallop which really works for this dish but not for most dried scallop dishes.

  1. steinpilz Jul 22, 2006 11:49 PM

    Thanks very much for the recipe, it will be a bit of a challenge but looks great.

    1. Melanie Wong Jul 22, 2006 05:07 PM

      I'm surprised this doesn't have any ham (i.e., Virginia ham as a substitute for a similar styled Chinese ham).

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