XO Veggie Stir Fry Recipe( XO醬長青豆炒素腰花 )

Take your stir fry skills to the next level with this delicious XO Veggie Stir Fry dish!

What is XO sauce?

Chinese dishes are always known for their sauces. This week I like to introduce XO sauce. XO sauce is spicy seafood sauce made from dried seafood specifically and other aromatics like garlic and onions. This recipe relies on this sauce for most of the flavours.

INGREDIENTS:

• 316g long beans
• 400g frozen konnyaku 
• 9 white mushrooms
• 8 slices carrots
• 2 cloves of garlic
• 2 slices ginger
• 1 tbsp XO sauce
• 1 tbsp oyster sauce

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INSTRUCTIONS:

First, wash the long beans and remove the ends of the beans. Cut it into 2 or 3 equal parts (approx.). Next, clean mushrooms with paper towel and cut into slices.

After the konnyaku is defrosted, wash and cut it into slices. Peel off the garlic and carrots and cut it into slices. 

Then, use 4 cups of boiling water to cook long beans and konnyaku for about 30 seconds. After that, drain the water off.

Use low heat to cook konnyaku (without oil) until the moisture has evaporated. And then put sesame oil, ½ tbsp of oyster sauce and ½ tbsp XO sauce and stir evenly on medium heat. After that, put them on the dish temporarily.

Lastly, using the same wok, put 1 tbsp of oil and ginger. Throw in garlic, long beans, mushrooms and the rest of the sauces and fry them evenly. Then, add 2 tbsp of boiling water and cover it with the lid for about 1 minute. Lastly, fry the carrot and konnyaku evenly. Put the lid on for about 1 minute and serve.

TIPS

• Fry konnyaku without oil to remove the excess water will allow the konnyaku to absorb more of the flavours.

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