Spicy XO Sauce Seafood Stir-fry Rice Bowl
#SeafoodRecipe #XOSauce #HowToMakeXOSauceSeafood #XOSauceRiceBowl #EasyRiceBowl
Introducing a magnificent seafood rice bowl stir-fried with the rich and deep umami of XO sauce. It’s perfect as a hearty meal or as a delicious accompaniment to drinks. This recipe enhances the richness using readily available ingredients like frozen shrimp, seafood mix, and frozen vegetables. We’ve added ‘konggogi’ (plant-based meat substitute) for a satisfying chewy texture, similar to meat. Simply stir-fry the aromatic scallion oil and ingredients with spicy XO sauce, a touch of dark soy sauce for depth, and sugar for a perfectly balanced flavor. This incredibly simple yet explosively flavorful XO sauce seafood stir-fry rice bowl is a must-try. XO sauce is indeed the best choice! ^^
Ingredients
- Konggogi (plant-based meat) 200g
- Wood ear mushrooms 10 pcs
- Frozen shrimp 10 pcs
- Frozen seafood mix 400g
- Frozen vegetable mix 200g
- Dried chili peppers (whole) 1 Tbsp
- Scallions (chopped) 4 Tbsp
- Minced garlic 1 Tbsp
- Spicy XO sauce 3 Tbsp
- Sugar 1 Tbsp
- Dark soy sauce 1 tsp
- Chicken powder 1 tsp
- Black pepper 1 tsp
- Sesame oil 1 Tbsp
- Cornstarch slurry (1 part cornstarch : 2 parts water) as needed
- Water 1L
Cooking Instructions
Step 1
Heat a wok or large pan over medium-high heat and add cooking oil. Add the chopped scallions and whole dried chili peppers and stir-fry over medium-low heat until fragrant and the scallion oil is well infused. Be careful not to burn them.
Step 2
Prepare the rehydrated konggogi and the washed wood ear mushrooms.
Step 3
Once the scallion oil is aromatic, add the rehydrated konggogi and wood ear mushrooms to the pan and stir-fry. Add 1 Tbsp of sugar first to coat the ingredients with sweetness. Then, drizzle the dark soy sauce around the edges of the pan and stir-fry everything together. As the dark soy sauce heats up, it will naturally create a smoky flavor and deep aroma.
Step 4
Now, add the main ingredients: frozen vegetable mix, frozen shrimp, and frozen seafood mix to the pan. While stir-frying after thawing will yield a softer texture, you can also cook them directly from frozen for a convenient option that still results in deliciousness.
Step 5
As the ingredients are stir-frying, add 1 Tbsp of minced garlic to one side of the pan and sauté it to release its fragrance.
Step 6
Now for the star of the dish! Add 3 Tbsp of spicy XO sauce and stir well to coat all the ingredients. Ensure the rich flavor of the XO sauce penetrates deeply into the seafood and vegetables.
Step 7
Pour in 1L of water and dissolve 1 tsp of chicken powder. Bring to a rolling boil over high heat until all ingredients are fully cooked. Let it simmer and reduce slightly to allow the flavors to meld.
Step 8
Once all ingredients are cooked, gradually add the cornstarch slurry (1 part cornstarch : 2 parts water) while stirring continuously to achieve your desired thickness. Keep the heat on high and keep stirring to prevent lumps and create a glossy sauce. Once the sauce has thickened, turn off the heat and drizzle in 1 Tbsp of sesame oil for added aroma. Your XO sauce seafood stir-fry rice bowl is now complete!
Step 9
Your XO sauce seafood stir-fry is ready, boasting the deep umami of the sauce and the delightful chewy and crisp textures of various ingredients. Serve generously over a bowl of warm rice for a satisfying rice bowl. Enjoy the delightful combination of seafood and vegetables, and don’t miss the wonderful chewy texture of the wood ear mushrooms, which might appear soft but are delightfully firm!
