way on xo sauce
\u00a9 2020 wikiHow, Inc. All rights reserved. Add shrimp, scallops, ham, and black pepper and cook, stirring occasionally, 3 minutes. XO can stand on its own in the flavor spotlight, or it can take a flavor-enhancing backseat. Once I have a new batch ready, I find myself putting it in or on almost everything, adding it to stir-fried spring vegetables, pasta sauces, vinaigrettes, using it as a glaze for chicken wings, or spooning it over a simple bowl of steamed white rice.
A couple of times a year I would convince myself that I could overcome the crushing fatigue and get on a healthy kick, and I’d fill my crisper drawers with vegetables that would inevitably be ignored until they rotted into produce bags full of liquefied sludge that had to be tossed. This oil is packed with flavor, and will also help preserve the sauce during storage, like the oil on top of a jar of chili crisp or pesto. Now that I’ve hopefully piqued your curiosity, what are some dishes you would love to try XO sauce with?
Now, what do you do with it? At this point, all you have to do is cool the XO down and jar it up. There were many people who hadn’t really heard of XO sauce before. What are you waiting for?
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\n<\/p><\/div>"}. Often, even if someone had heard of XO sauce before, or tried it in a Chinese restaurant, they didn’t really know what ingredients are in it. You could also use peanut or canola oil if you don't want to use vegetable oil. You may want to stop and scrape the sides of the food processor bowl if ingredients aren't getting chopped. If you live in an area with Chinese food markets, sourcing these ingredients is a whole lot easier, and you will have more options to choose from. Tip: If you don't want to make the XO sauce too spicy, use just 1 or 2 fresh Thai red chili peppers. In the meantime, make a batch for yourself! From there, the XO can be jarred up and stored in the refrigerator for well over a month, but I guarantee it will be hard to keep it around for that long. There's no need to clean out the food processor bowl between processing the seafood.
Let them hang out in their water baths for at least a couple of hours to soften them up. In fact, if you were to open a restaurant cook’s home fridge, odds are you’re going to find a wide array of jarred condiments, deli containers of pickles, and pretty much nothing else. If you're having trouble finding ingredients, check your local Asian market or buy the ingredients online. While that’s happening, prepare your shallots and garlic. Even when you don’t have the will to cook for yourself, a spoonful of the right condiment can elevate a frozen pizza, or a mediocre takeout order.
XO Sauce is an all purpose gourmet condiment made from the finest ingredients such as dried scallops, dried shrimp, red chill pepper and spices. Don’t be alarmed, but keep the oil under control. For a pescetarian sauce, leave out the ham or substitute mojama, which is cured tuna loin. It is a chunky combination of dried seafood and Chinese aged ham, as well as other seasonings.
This image is not<\/b> licensed under the Creative Commons license applied to text content and some other images posted to the wikiHow website. In the past, anything with XO Sauce meant a dish that was either drizzled with or swimming in a reddish brown sauce.
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