Lee Kum Kee Xo Sauce, 220g

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Stir-fry the onion and aromatics. In a bit of canola oil and pure chili oil (if using) in the wok over high heat. Stir-fry the yellow onion and spring onion white and light green parts until slightly softened. Then add the garlic, ginger, both types of red chilies and stir-fry to combine until fragrant. Ingredients: soybean oil, dried shrimps (15%), dried scallops (10%), chilli peppers, shallots, dehydrated garlic, yeast extract (yeast extract, water, salt), sugar, salt, spices, flavour enhancers (E631, E627). It’s also used to stir-fry Chinese water spinach (stay tuned for that post) and as a star ingredient for Stir-fried Shrimp with XO Sauce (ditto!). Frankly, it’s so good, that we’ve found anecdotally from friends and family that it’s really best eaten simply with a clean medium like a good bowl of noodles. Step 3 - Add the bacon, two types of chillis and shallots in the food processor and process until fairly fine (it doesn't have to be completely fine) and empty into another bowl. Repeat with the garlic cloves placing them in a separate bowl. Snap the asparagus at a natural point where the tough and the tender part of the stem meet. Next, remove the outer layer of the stem, which is fibrous, with a vegetable peeler.

Blitz the shallots in a food processor, scrape out in a bowl and set aside. Put the garlic, chilli flakes, shiitake mushrooms and a sheet of nori into the processor, blitz, then set aside until needed. Next, add the garlic to the shallots and cook for 10 minutes, keeping an eye on your second wok. The garlic should get golden and slightly crisped.Step 4 - Place the reserved Shaoxing wine in a small saucepan and add the two soy sauces and sugar. Simmer until reduced by 1/4. I’m really excited to share this recipe today. Having conquered some key sauce recipes on the blog so far––like Homemade Chili Oil, Chiu Chow Sauce, Ginger Scallion Sauce––there’s been a pretty long wind-up to mastering this most beloved of condiments: XO SAUCE.

Fresh Bird’s Eye Red Chilies: Or use any other small hot red chilies. Feel free to use less (or omit) for a milder dish.Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads. Add the beaten eggs and spread them to form a thin layer. When it’s about to set, push the egg gently and break it up into small pieces. Add the mushroom mixture, cook for 10 minutes, then add the soy sauce, sugar, brandy, spice and salt. Cook for a further three minutes, then take off the heat. Taste and adjust the seasoning if needed. Allergy Advice: for allergens, see ingredients listed in bold. May contain traces of sesame, dairy, wheat and peanuts.

Stir through spring onion greens: Stir through the spring onion dark green parts, then switch off the heat. Dish out. Sprinkle the remaining scallion and the XO sauce on top of the rice to serve. Recipe 2- Stir-fry mushrooms and vegetables To make the XO sauce, heat the oil in a small frying pan over a medium heat. Add the red onion, chopped chillies, garlic and a pinch of salt. Fry, stirring occasionally, for 15 minutes, until everything is glossy and completely soft. Stir in the dried chilli flakes and smoked paprika, then remove from the heat. Stir in the remaining sauce ingredients and set aside.Add the overnight cooked rice. Keep the heat low so that you have time to break up the lumps of rice with the wok spatula. After breaking up all the large lumps of rice, mix it with the egg. When the soaking times have elapsed, drain the seafood. Heat your steamer over high heat, and steam the scallops and the Jinhua ham in heatproof bowls for 15 minutes. Reserve any liquid that dripped into the bowl with the scallops. Both dried scallops and prawns are found at Chinese grocery stores. Larger scallops tend to be more expensive. These “cooked mushrooms doused in fearsomely hot chilli oil and Sichuan pepper” will, promises Nicola Lando, the owner of Sous Chef, banish “food boredom”. Try souschef.co.uk for a jar.