XO STYLE SAUCE

This vegan version of Hong Kong’s favourite sauce achieves its delicious savoury depth with oyster mushrooms, jackfruit, shallots and Japanese soy.

Shop Cooks' Ingredients XO Style Sauce

TRY THE RECIPE:

Pep up everyday gnocchi with rich spice and umami flavour in XO tofu & mushroom gnocchi

Griddled pointed cabbage with XO sauce

This quick marinade is also delicious with any other greens such as broccoli, pak choi and kale. Serve as a side or with rice or noodles.

1. Mix 1 tbsp XO style sauce, with 1 tsp miso paste and 2 tbsp soy sauce.

2. Cut a pointed cabbage into quarters, and toss in the marinade.

3. Heat a griddle pan over a high heat with a splash of oil, then griddle the pointed cabbage, turning over for 4-5 minutes until charred and tender on all sides.

Traditionally made with shrimp, scallops and Jinhua ham, XO sauce gets its name from the Hong Kong shorthand term for something luxurious or prestigious.

XO STYLE SAUCE

A few teaspoons here and there of this vegan version of Hong Kong's favourite sauce will add savoury richness to your Cantonese-style cooking.

Shop Cooks' Ingredients XO Style Sauce

TRY THE RECIPE:

Pep up everyday gnocchi with rich spice and umami flavour in XO tofu & mushroom gnocchi

WHAT DOES XO STYLE SAUCE TASTE LIKE?

Deeply savoury from its inclusion of oyster mushrooms, jackfruit, shallots and Japanese soy, it is salty, spicy, sweet and smoky all at once, with a jam-like consistency.

TIPS, TRICKS & HACKS

Finish a miso-roasted aubergine with 1 tbsp of XO Style sauce.
Brush a little over fish before steaming.
Use it to drizzle over crispy fried tofu or roasted veggies.
Mix into stir-fried pak choi or seasonal greens for umami oomph.
Drizzle over dim sum – yum!
Stir a tablespoon or two through plain rice or noodles and finish with chopped salad onions.
Make egg-fried rice extra special with a spoonful just before the end of cooking.

easy meal idea

Griddled pointed cabbage with XO sauce

This quick marinade is also delicious with any other greens such as broccoli, pak choi and kale. Serve as a side or with rice or noodles.

Mix 1 tbsp XO Style Sauce, with 1 tsp Cooks' Ingredients Red Miso Paste and 2 tbsp soy sauce.
Cut a pointed cabbage into quarters, and toss in the marinade.
Heat a griddle pan over a high heat with a splash of oil, then griddle the pointed cabbage, turning over for 4-5 minutes until charred and tender on all sides.

Traditionally made with shrimp, scallops and Jinhua ham, XO sauce gets its name from the Hong Kong shorthand term for something luxurious or prestigious.