Vegan XO Sauce by Cass Hay / Hara Wholefoods @searchingforcass @harawholefoods

“I don’t really know what to call this except for delicious…. Inspired by Ivan Orkin’s “XO sauce” which he readily admits is not an XO sauce at all, but rather his version of a taberu rayu ( a “hot oil” condiment in Japanese cooking).”

What to buy: Cass Hay Vegan Sauce Duo Bundle

asianstaples.com.au ingredients used: shiitake, Sichuan red peppercorns, light soy, rice noodles 

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Yields 350ml approx

Ingredients:

  • 1 cup canola oil
  • ½ tsp sesame oil
  • 1 small brown onion
  • 1 tbs flour (any kind at all, except self-raising)
  • 1 cup dried shitake
  • 4 sichuan peppercorns
  • 1 tbs chilli powder
  • ½ cup sunflower seeds (or any chopped nuts)
  • ¼ cup white sesame seeds
  • 1 tsp light soy sauce
  • 1 tsp sugar
  • ½ tsp salt
  • 2 cloves of garlic

Method: 

  1. In a medium saucepan, add both oils, finely diced onion and flour. Cook over a medium heat, stirring often, until onion is golden brown and “puffy”, approx. 20-30 mins.
  2. Meanwhile, soak shitake in hot water until soft, then squeeze out excess water and finely chop. Save the water for another dish or another day… (use instead of stock or water for most things…. Can always keep topping up a container in the freezer if your shitake water seems too insignificant to keep. It’ll add up, promise.)
  3. When onion is brown and puffy, add shitake, chilli powder, sunflower seeds (or nuts), sesame seeds, soy sauce, sugar, salt (ie everything except the garlic) and cook for 5 mins.
  4. Add the garlic, cook for another 3 mins, then remove from heat. Allow to cool completely before using, the texture will thicken. In a clean jar, and if you use a clean spoon every time, this will keep for weeks.

Serving suggestion 

Cook rice noodles (if flat dried rice noodles, that’s 6-8 mins in boiling water on the stove). Rinse thoroughly in cold water.

Meanwhile, combine 1 tsp sugar, 1 tbs hot water, 2 tsp rice vinegar, shake until sugar is dissolved and pour over 1-2 cup shredded cucumber, wombok and green beans. Mix well.

Combine noodles with dressed greens, top with spoonful of vegan XO sauce.

 

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