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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.
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.
Store Vegetarian XO Sauce in airtight container in refrigerator up to 1 week.
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.