10m
PREP TIME
10m
COOK TIME
137
CALORIES
12
INGREDIENTS
Servings: 12 (2-tablespoon)
Ingredients
- 1 package (3 1/2 ounces) sliced shiitake mushrooms, (about 2 cups)
- 3 cloves fresh garlic
- 1 large shallot, peeled and halved
- 2/3 cup canola oil, divided
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1 1/2 teaspoons McCormick® Crushed Red Pepper
- 1 teaspoon McCormick® Ground Ginger
- 1 teaspoon McCormick® Smoked Paprika
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
- 1/4 teaspoon McCormick® Ground Cumin
- 1 teaspoon sea salt from McCormick® Sea Salt Grinder
INSTRUCTIONS
- 1 Place mushrooms in food processor; cover. Process until coarsely chopped. Remove from food processor; set aside. Place garlic and shallot in food processor; cover. Process until coarsely chopped.
- 2 Heat 1/3 cup of the oil in large skillet on medium-low heat. Add garlic mixture. Cook and stir 2 minutes or until fragrant. Add mushrooms, soy sauce, honey, spices, salt and remaining 1/3 cup oil. Cook and stir 7 minutes or until mushrooms are tender.
- 3 Store Vegetarian XO Sauce in airtight container in refrigerator up to 1 week.
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4
Test Kitchen Tips:
• XO sauce, the iconic condiment, was first created in Hong Kong. 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. The ingredients, combined in a base of oil, create an intense sweet, salty, rich umami flavor.
• Try Vegetarian XO Sauce in this Tofu Noodle Bowl recipe. Toss Vegetarian XO with fried rice and stir-fry noodles, use to season roasted, stir-fried or grilled vegetables, or with stir-fry tofu. Also great drizzled on tofu, fresh vegetables, plain rice or noodles, ramen, noodle soup, congee, spring rolls and dumplings.