Stir-fried cauliflower with XO sauce

Last Updated on September 10, 2020 by Simon Fan

On the roster of legendary sauces in Chinese cuisine, XO sauce is a newcomer that first appeared in the 1980s at high-end restaurants in Hong Kong. The early versions were created by enhancing a popular shrimp paste with the additions of dried seafood and spices.

As XO sauce quickly became a hit, it was widely emulated in the restaurant circle. Although some restaurants claimed to have their “secret recipe” for their XO sauce, the best ones typically included dried scallops, dried fish, dried shrimp, Chinese ham, onions, garlic, and chili peppers. When Lee Kum Kee started to make XO sauce for the mass market, home cooks fell in love with it as well.

Just by looking at its ingredients, you could tell that XO sauce is loaded with intense flavors and rich umami taste. That’s why it’s used to enrich a wide range of dishes, including stir-fries, noodles, rice dishes, and dim sum.

I particularly like to use it to add some oomph to vegetable or tofu dishes, as in this dish with the colorful cauliflower I got from the Greenmarket at Union Squire. Although stir-fried cauliflower is fantastic on its own, adding XO sauce elevates it to a new level. You can make the dish with any type of cauliflower available to you.

If you’re interested in making XO sauce at home, here is a great recipe you can use as a guide: http://www.gourmettraveller.com.au/recipes/recipe-search/masterclass/2009/10/xo-sauce/

I’ve also found a wonderful recipe for vegan XO sauce: https://www.ediblebrooklyn.com/2020/red-hot-kitchen-diane-kuan-vegan-xo-sauce/

Stir-fried cauliflower with XO sauce

Serves 2

Ingredients

10 oz (285 g) cauliflower (I use a mix of orange, green, and white cauliflower)
2 teaspoons vegetable oil
1 garlic clove, minced
1 scallion, thinly sliced
1 tablespoon XO sauce
1 teaspoon soy sauce
2 teaspoons water
Salt and freshly ground white pepper

Directions

1. Break the cauliflower into small florets and keep the tender leaves. Peel the stems, trim off the tough ends, and cut the tender parts into thin slices. Blanch the cauliflower florets, leaves, and stems in boiling water until crisp-tender, 2 to 3 minutes. Drain well.
2. Place a wok or skillet over medium-high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the garlic and scallion, and stir-fry until fragrant, about 15 seconds. Add the XO sauce, soy sauce, and water, and stir and mix for 15 seconds.
3. Add the cauliflower to the wok. Stir and toss until the sauce mixture is well distributed, about 30 seconds. Adjust the seasoning with salt and pepper, and serve right away.