I’m a huge fan of XO sauce, adding it to everything from plain rice to noodles and steamed fish. But I always find myself struggling to finish a jar. Any creative suggestions for working through it?
Chris, via email
“If there’s one thing I can’t relate to, it’s having leftover XO sauce,” says Fuchsia Dunlop, author of Invitation to a Banquet: The Story of Chinese Food. “It’s so delicious, you could eat it right out of the jar!” she jokes, noting that a straight spoonful might seem a bit indulgent. After all, this iconic umami-packed condiment—which originated in the mid-1980s at Hong Kong’s Spring Moon restaurant at the Peninsula hotel—is considered a gourmet treat. Jenny Lau, author of An A-Z of Chinese Food, adds, “True XO sauce always includes three essentials: dried shrimp, dried scallop, and preserved ham—luxury ingredients that give it its deep flavor.” Any substitutions, she warns, are just imitations.
Brimming with intense flavor from chillies, alliums, and seafood, XO sauce is a kitchen chameleon. You can cook with it or simply use it at the table as a condiment. Dunlop points out, “It perks up just about anything.” Chris’s go-to uses—spooned onto rice, tossed with noodles, or served on steamed fish—are all classics. “My favorite way is with plain white rice. The chewy scallops, umami punch, and gentle heat stand out,” she says. Since XO sauce is oil-based, it also shines in fried dishes. That said, Dunlop suggests saving it for special moments: “While it tastes great in fried rice, I prefer using dried shrimp there and reserving XO for when you really want its flavor to shine—like in stir-fried noodles or scattered over veggies. I once had an unforgettable plate of king oyster mushrooms with XO sauce in Hangzhou!”
But don’t stop there—XO sauce has the power to elevate almost anything mild or simple. Lau encourages you to try it with white meats or delicate fish. “Cantonese cooking is usually lightly seasoned, so XO really brings those home-cooked dishes to life.” Eggs become next-level with a spoonful of XO—whether poached, fried, or boiled, Dunlop loves XO eggs for breakfast. For a uniquely British twist, spread it over buttered crumpets; you get all the punch of the sauce right on top. Or channel your inner sandwich scientist: forget sriracha mayo and stir a dollop of XO into mayonnaise for a fiery sandwich spread, recommends Lau. If you’re after something different, try blending XO sauce with peanut butter, a splash of water, a bit of soy sauce, and some vinegar. Lau says this makes a sensational dressing—perfect for tossing with noodles, pasta salads, or fresh greens. “Use it the way you would pesto: just a spoonful brings everything together.”
One final tip: XO sauce will last as long as the solids stay submerged under the oil, so there’s no rush to finish the jar. But if you start experimenting—rice, eggs, noodles, and even toast—chances are it’ll be gone before you know it.
