XO sauce

XO sauce

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
500 ml
Photographer
Patricia Niven

Ingredients

Quantity Ingredient
250g mushrooms (shiitake, wild pine or swiss browns), diced
4 teaspoons salt flakes
300ml vegetable oil
50g fresh ginger, peeled and cut into thin strips
8 garlic cloves, crushed
3 teaspoons chilli flakes
50g dried black beans, soaked in water for 24 hours then rinsed
60ml fish sauce
3 tablespoons soy sauce
1 tablespoon raw (demerara) sugar
60ml rice vinegar

Method

  1. Place the mushrooms in a colander, add the salt, stir thoroughly and let sit for 3 hours. Now wash under cold water and let dry.

    Heat half the oil in a saucepan over a low heat, add the ginger and cook for 5–7 minutes until golden and caramelised. Add the garlic and chilli, lower the heat and cook for 5 minutes more, stirring frequently, then return the heat to medium, add the mushrooms and cook until they start to break down, about 7 minutes.

    Add the beans and cook for a further 5 minutes, then add the fish sauce, soy, sugar and rice vinegar. Bring to the boil, reduce the heat to a low simmer and cook for 12 minutes until everything is nicely combined. Remove from the heat and leave to cool, then stir in the remaining oil. Transfer to a sterilised jar or container and place in the fridge until needed (it will keep for ages and I reckon it tastes better the longer you leave it).
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