Add pork chops and top with XO sauce, sliced peppers and mushrooms. To make the XO sauce: Soak the dried shrimp and scallops, separately, overnight in cold water, refrigerated. Marinate for 30 minutes. Add the prawns and stir-fry for 1-2 minutes or until just cooked. Food And Drink . “XO Sauce” is a fairly recent (1980s) Hong Kong invention made from sun-dried shrimp, scallop, garlic, shallot and oil, and is named after an expensive cognac that doesn’t appear in the actual sauce but bestows on the condiment an uptown reputation. Add the pork and stir to combine. Then toss through the Chinese BBQ Pork. serves 4-6, to garnish: 4 spring onions, finely chopped, & a handful of chopped coriander. Preheat oven to 180°C. frozen cranberries, dates, apple cider, … The leftovers (minced pork, sliced pork and assorted vegetables) are stir-fried together in a delicious XO sauce. 1 cup vegetable oil . Scatter with the spring onions and coriander and serve. For context, high-quality dried scallops can easily cost over $100 a pound. Finally add the spinach and spring onion (green part). Asian XO sauce gets an Italian twist in this rich, umami-forward take on a classic Mediterranean dish. Marinate for 30 minutes. Servings Tried a recipe from Noob Cook? Do check out the recipes gallery for cooking inspiration. We're hopeful for wet and muddy country walks that end with a pub, visting our favourite res…, If you're stuck at home with lots of Christmas leftovers why not experiment with our spices and cook up a deliciou…, Kung Po Chicken with Noodles, Singapore-style. 150g green beans 4 garlic cloves, chopped 1 chili, chopped 2 tsp XO sauce Pepper to taste Oil. In a small bowl combine the XO sauce, sesame oil, chili bean sauce, and chili oil. Heat the remaining vegetable oil in a large wok or frying pan over high heat. Servings 4 servings. I highly recommend using a food processor … Its ingredient list includes a number of pricey items, the heavy hitters being dried seafood—primarily shrimp and scallops, and sometimes abalone— and aged Jinhua ham. 1 thick rasher (about 70g) smoked bacon, cut into thin strips The stirfry looks so appetizing and moreish. Ingredients. Here is another simple recipe for leftover rice and Xo sauce. How to Make the XO Sauce: In a sauce pot bring Pork Master Stock to boil and simmer down to half. Preheat oven to 400. Stir fry garlic and ginger until fragrant, then add marinated minced & sliced pork. These step-by-step photos taken on my iPhone also show the ingredients (and the way they are cut) as they are added to the wokpan. Add oil to … In a large wok heat the vegetable oil and gently fry the onion, garlic and ginger. 5 Straits View Marina One, The Heart (East Tower) #04-01, Singapore 018935 +65 6250 1988 Sign up with your email address to receive news and updates. To make this dish gluten free, I highly recommend using homemade char siu pork and XO sauce to ensure no gluten is included during the cooking process. 13. Cook Time 5 minutes. Calories. Add the pork and stir to combine. Happy New Year folks! Keyword restaurant-style. I served this straight from the pan! Cook time. Explore. Serves 2. Green Beans.. Oct 10, 2016 - Deep-fry green beans until blistered and tender, then toss into a rich pork stir-fry. In a bowl mix corn flour with cold water, slowly keep on adding corn flour mix to your stock, always checking consistency. Add the mince and xo sauce and fry until cooked. Step 5. Heat a wok until just smoking. Place pork in large bowl. Bento: Bacon, Pea Shoots, Egg, Gyoza & Pasta. Required fields are marked *, Thanks for visiting!! Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water … Add shrimp, chillies, shallot, garlic and bacon and cook until ingredients start to soften, about 5 – 8 minutes. 4. Next time, I will totally gather the ingredients just to make this ‘leftover’ dish :). 16m. In a small bowl add all marinade ingredients. Print. Return pork to pan; cook and stir until heated through. The instruction how to make Beans with pork and XO sauce. Add the eggs and rice and stir until heated through. Set aside 30 minutes. Step 3. sesame oil, hot bean paste, chilli oil, sugar and soy sauce in a small bowl. Add the mince and xo sauce and fry until cooked. 60g dried scallops* 60g dried shrimp* 1/4 cup Shaoxing wine . Author Maggie Zhu. Post a photo on instagram & tag @noobcook + #noobcookrecipe! XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and … Whisking constantly, add polenta in thin stream. Stir the light soy sauce, wine, sugar, cornflour, dark soy sauce and a pinch of salt in a bowl until smooth. Your email address will not be published. Share on Facebook Share on Pinterest Share by Email More sharing options. Beans Recipes. Add salt, pepper and garlic powder to taste. Oct 10, 2016 - Deep-fry green beans until blistered and tender, then toss into a rich pork stir-fry. Prep Time 5 minutes. There is also a side condiment saucer of XO sauce to go with the rice. Add the garlic and onion and cook for 2 minutes or until the onion has softened. Add cut red chilli, XO sauce (pictured above), seasonings & Chinese wine (not shown). Drain scallops of remaining liquid and transfer them to the bowl of a food processor. Stir fry until pork is 70% cooked (almost fully opaque). Share on Twitter. Put the pork in a dish and sprinkle with 1/2 teaspoon of the sugar and 1/2 teaspoon of the salt. Meanwhile, for the Polenta, bring stock, milk and remaining 1 teaspoon of the sea salt to boil in large saucepan. I love xo sauce! Course Main, Side. Heat a wok over high heat, add ½ cup of the oil and carefully coat the wok with the oil. Stir-fry until everything is cooked & well mixed. Add the “harder” vegetables, which are baby corn, Japanese scallion (negi), Chinese leek, spring onion (white bottom part). Meant to impress, it is known to be a luxury blend typically made with dried shrimp and scallops, Chinese dry-cured ham, garlic and various chiles. In a 14-inch flat-bottomed wok bring 2 cups water to a boil over high heat. While that’s happening, prepare your shallots and garlic. 2 tbsp Ja Jan XO Sauce 20 oz Pork bone-in center loin chop . https://www.gourmettraveller.com.au/recipes/browse-all/xo-sauce-14104 Add the eggs and rice and stir until heated through. https://eatwhattonight.com/2016/05/steamed-pork-ribs-in-xo-black-bean-sauce Add remaining ingredients and simmer for a further 5 minutes. Step 2. Straight from the pan, this stir-fry pork & veggies in XO sauce is a result of clearing the fridge of the odd leftovers after making stir-fried seven vegetables & claypot pork noodles. 10m. https://tottstore.com/.../stew-mee-pok-with-xo-sauce-and-chinese-pork-chop Must be super flavorful because it has got a variety of “leftover” flavors :D, Your email address will not be published. For the Spicy XO Sauce, heat oil in a wok over low-medium heat. Step 4. Ingredients. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavour. Spray a 9x13 pan with non-stick cooking spray. 341. Refined Sugar-Free Cranberry Sauce Yummly. Beans With Pork & XO Sauce. 1. https://www.thespruceeats.com/the-mysterious-xo-sauce-695078 Step 1. Total Time 10 minutes. Cuisine Chinese. Stir in XO Sauce, tossing to coat broccolini. Add the soy sauce, prawn paste, sesame oil and peanut butter, and cook for a couple of minutes. Add the soy sauce, prawn paste, sesame oil and peanut butter, and cook for a couple of minutes. Prep time. Stir-fried broccolini is drizzled in a sweet, salty Italian XO sauce and served with seared garlic pork atop warm polenta … the stuff dinner dreams are made of. Pulse scallops … XO Sauce is a relative newcomer to Cantonese cooking, and it's a lot easier to make than you think. In a large wok heat the vegetable oil and gently fry the onion, garlic and ginger. Step 6. Serving Size: Makes 4 servings. Stir the light soy sauce, wine, sugar, cornflour, dark soy sauce and a pinch of salt in a bowl until smooth. 1. Elizabeth AndersonRecipe, South East Asian PorkRice, pork. Braised oxtail with Singaporean XO. Marinade: 1 tsp corn starch 1 tsp sugar 2 tsp Shaoxing wine 1 tbsp soy sauce 1/4 tsp dark soy sauce 1/8 tsp salt 1 tsp ginger, grated 1 tsp sesame seeds 150g pork mince. © 2019 Bitspicy LtdMoors Barn, Spenny Lane, Marden, Kent, TN12 9PR, UKAll Rights Reserved. • XO sauce, the iconic condiment, was first created in Hong Kong. The dish goes well with rice as a result of the delicious XO sauce it is stir-fried in. The leftovers (minced pork, sliced pork and assorted vegetables) are stir-fried together in a delicious XO sauce. Adam Liaw's Singaporean take on XO replaces Jinhua ham with bak kwa, an Asian pork jerky, and adds a … The soy mince absorbs the flavours really well, but you can’t make the dish completely vegan/vegetarian as the Xo contains shellfish. Add oil to a wok to reach a depth of 5cm. Calories 412 kcal. You want a slightly thick gluey sauce. Straight from the pan, this stir-fry pork & veggies in XO sauce is a result of clearing the fridge of the odd leftovers after making stir-fried seven vegetables & claypot pork noodles. Instructions. XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. Directions. Ingredients. 8. https://www.goodchefbadchef.com.au/.../chinese-eggplant-pork-xo-sauce I was surprised that a leftover stir-fry with random ingredients can be so tasty. Homemade XO Sauce 2 cups vegetable oil 1 onion, diced finely 5 garlic cloves, minced 3 tablespoons shredded dried scallops 85g medium-sized dried shrimp 100g salted pork, diced finely 40 dried chillies 2 fresh long red chillies, deseeded and chopped finely ½ teaspoon salt. Stir well and pour over the pork. (Read more about ...). XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. Oct 10, 2016 - Deep-fry green beans until blistered and tender, then toss into a rich pork stir-fry. 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