Description
Originating in Hong Kong, XO Sauce is a Chinese sauce made from dried seafood, including shrimp, scallops, and fish. The seafood is mixed with chili and garlic to create a somewhat chunky paste packed in oil. The “XO” part of the name stands for “Extra Old,” similar to labels for XO cognac.
Ingredients
- ½ pounds Green Beans
- ½ pounds, ⅞ ounces, weight Tempeh
- 1 teaspoon Vegetable Oil
- ¼ cups Water
- 2 teaspoons XO Sauce
- 1 Tablespoon Sweet Soy Sauce
Preparation
Trim both ends of the green beans. Cut into 1-inch (2 cm) pieces. Set aside.
Cut tempeh into ½-inch (1 cm) cubes. Fry in a wok without oil for 10 minutes until browned and cooked through. Set aside.
Heat vegetable oil in wok over high heat. Add green beans and stir fry for 1–2 minutes. Add water and stir fry for 2–3 more minutes until tender crisp and water has evaporated. Add tempeh, then add XO sauce and sweet soy sauce. Toss together until everything is coated.
Serve over rice or noodles.
