Photo by Gentl & Hyers
In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.
Ingredient Info
Black (Chinkiang) vinegar is an aged vinegar made from glutinous rice and malt. It can be found at Asian markets.
Recipe notes
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