One Ingredient Chef

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Chloe says: 8 years ago Why are you having a Chinese newspaper as the background and do you know what the title is about ? Reply Andrew Olson says: 8 years ago Haha, because it’s a Chinese ingredient so I wanted something in the background to match the theme! I have no idea what the title says… but it looks like they’re picking tea in the picture? Reply Chloe says: 8 years ago I can only read a few characters, says fear to be poisoned…first… Anyways, important thing is you got another vegan dish delicious I can try over the weekend Reply Chloe says: 8 years ago And maybe a china spoon will look more Chinese than fork on newspaper;) it reminds me of fish and chips in England Reply Chemese says: 8 years ago This look so amazing. I can’t wait to give this a try. Reply Di says: 8 years ago That looks amazing will have to try this one Reply Marfigs says: 8 years ago This look so delicious! I’m definitely in need of something to give depth to simple dishes – I usually just make a chutney or so but I can just imagine all these divine flavours combined. Nom! Reply Malgorzata says: 8 years ago May I use dried shiitake (rehydrated) in this receipe? Reply Andrew Olson says: 8 years ago That’s a good question because a traditional XO sauce would have dried scallops so I assume dried mushrooms would work at least as well here, though I used fresh (it’s all I could find). Give it a shot and let us know if anything interesting happens! Reply vegelove99 says: 8 years ago I am going to try this used dried, will let you know may even instragram it, I don’t use canola with any food will use grapeseed…heres to it and thank you, ps made your garlic and rosemary pizza last weekend, the Hubster said it was the best pizza I have done! Reply Christine says: 8 years ago This sauce looks great! I am always looking for something different than a variation of miso gravy whenever I have veg and rice (which is pretty much almost every day). I’m looking forward to hearing about the dried mushrooms too! Can’t wait for tomorrows post… I happen to have one of those big white veggies in the fridge. Reply Andrew Olson says: 8 years ago Thanks, Christine! I’ve never made miso gravy but it sounds so good… I’ll have to experiment with that soon. Reply Citra says: 8 years ago Hi andrew,,,can i omit star anise or substitute with something else,,, Reply Andrew Olson says: 8 years ago Hi Citra! Well, the star anise does have a purpose, but it’s not totally necessary. If you omitted it altogether, the end result would just have a less intense flavor. If you want to substitute it, a small amount of ground fennel could work. Reply Liwen says: 8 years ago I love shitake mushroom and star anise (but not too strong). I will have to try this with fried rice. =) Reply Nichole says: 8 years ago For the love of mushrooms!! This looks amazing and I am going to the market tomorrow so I can make this ASAP! What a powerful punch of B’s to add to my raw cauliflower rice… thanks for the inspiration… I’m also inspired to try a raw version (will let you know how it goes)..Oh, and I love your philosophy… It mirrors my own that food, as anything, is always more nourishing and nurturing in it’s natural state. Reply Andrew Olson says: 8 years ago Thanks so much Nichole! I love the idea of making the raw cauliflower rice… I’ll have to try that! Reply Miss B says: 8 years ago I have struggled to find multi-dimensional Asian sauce recipes, but now I finally have a keeper! I don’t know who decided that all home-prepared Asian food should taste either like soy sauce or soy sauce + ginger + sugar, but I can’t stand either of those options. I’ve been searching for something spicy and savory, and this sauce is a great option. True, it does have ginger, cinnamon, and star anise, but they don’t read as “sweet” in this recipe and they don’t overpower the other ingredients. Every ingredient makes an appearance, but nothing crowds out anything else.The only change I made is that I ran the mushrooms through the food processor prior to adding them to the sauce since it seemed less messy that way. I will probably double the recipe next time in order to freeze some for a night when I’m crunched for time. Thanks for a great recipe! Reply Andrew Olson says: 8 years ago That’s awesome, Miss B! It made my day to see this comment and hear how much you liked the sauce Thank you! Reply Question says: 7 years ago Hi Andrew. In the list of ingredients, this recipe calls for a shallot, while the scallion mentioned in the steps isn’t listed. Could you clear this up for me? Reply Andrew Olson says: 7 years ago Whoops! Sorry about that. The steps should have mentioned shallot not scallion. It’s been updated, thanks for pointing this out. Reply Kate says: 7 years ago Hi Andrew, this is brilliant!!! It tasted even better than XO sauce found in supermarkets. I have just finished my first jar and about to prepare my seconds.Thanks a mill…. Reply Andrew Olson says: 7 years ago Awesome, Kate! I’m so glad you like it… it’s been MONTHS since I’ve made this… you just reminded me to whip up a new batch Reply Carmen Hikes says: 7 years ago Andrew, my friend, you failed to praise this sauce enough. OMG!!!! freakin AMAZING!!!!! Having said that I had to make a minor substitution, I couldn’t get the fresh shitakes your recipe called for so I used one pack of Trader Joes dried mushrooms. I reconstituted them and of course saved the hot water. As I was cooking the mixture I lamented what to use that liquid for because I didn’t have another recipe I was making right then. But inspiration struck, I put that yummy umani-full liquid into the skillet and just simmered at a low temperature. Ultimately I think it was more loose than what your recipe called for but I briefly used my stick blender and the consistency is just right. And delicious. Did I forget to say? DELICIOUS!!!! Not sure I want to share any of this first batch, I ate a few spoonfuls shortly after making it. I am currently enjoying some with my szechuan green beans a la Robin Robertson w/some chunks of fried tofu and brown jasmine rice. YUM YUM YUM !!!! Thanks Andrew!!!! Reply Andrew Olson says: 7 years ago Cooool!! Yes, dried shiitakes are great. For some reason, they’re much cheaper and work well in sauces like this. Thanks for reporting back – I’m glad to hear that you liked it so much, Carmen! Reply meenakshi says: 7 years ago whatelse can i use instesd of Nori or seaweed as i do not get these things where i live.Thanks. Reply Andrew Olson says: 7 years ago Ah, that’s a tough question. You might be able to get away with substituting a little extra mushrooms instead of the seaweed. Reply L says: 2 years ago this looks delicious!! i was looking for a vegan XO recipe after i saw a recipe that called for XO sauce. will have to try this as it seems i can’t buy a vegan version anywhere. has anybody made it? (i can’t see any comments though the blog entry states there are 27 comments?!) Reply Andrew Olson says: 2 years ago Hi L, I hope you like the XO sauce. Hmm, I was having a bug with the comments not always showing but I thought I had fixed it last week… they are showing for me now. Are they still missing? Reply

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