Tropical Vegetables in XO Sauce

When tradition meets sophistication! This dish is a modern take on a Filipino classic. 🍲🌿 #PinakbetElevated #AngSarapOriginal. Elevate Pinakbet with a modern twist. Tropical Vegetables in XO Sauce brings sophistication to the classic Filipino stew. Discover the secret of XO Sauce.

Pinakbet, a beloved Filipino vegetable stew, is known for its hearty mix of tropical vegetables and the distinctive umami flavour of bagoong (fermented shrimp paste). It’s a dish that brings memories of home-cooked meals and gatherings with family and friends. But what if we put a modern spin on this classic recipe, adding a touch of elegance without losing its traditional charm?

To elevate the Pinakbet, we turned to a well-guarded secret in Chinese cuisine – XO Sauce. This iconic condiment is often made from dried seafood (like shrimp and scallops), chili peppers, garlic, and various seasonings. The name “XO” implies an extra-fine quality, a testament to the sauce’s luxurious blend of flavours.

XO Sauce carries a complex and robust taste profile. It’s spicy, savory, and packed with umami, thanks to the dried seafood. It’s a versatile sauce that adds depth to a wide range of dishes. From stir-fries to noodles and, in our case, vegetable stews, XO Sauce takes the flavour to a whole new level.

For our “Tropical Vegetables in XO Sauce” recipe, we took inspiration from Pinakbet’s heartiness and combined it with the sophistication of XO Sauce. Here’s how it comes together:

  • We use sweet potatoes to add a touch of sweetness and creaminess to the dish.
  • Pea shoots provide a fresh, vibrant element that complements the other flavours.
  • The traditional Asian (also called Chinese) eggplants and okra stay, adding that familiar Pinakbet texture.
  • Fatty pork, crisped up and used to sauté the vegetables, adds another layer of richness.
  • XO Sauce comes into play, elevating the entire dish with its umami kick.

The result? A Pinakbet-inspired creation that retains the spirit of the classic Filipino dish while offering a more upscale experience. It’s like dressing up your favourite comfort food for a special occasion.

Tropical Vegetables in XO Sauce is an original recipe, first found at Ang Sarap. We’ve taken the essence of Filipino cuisine and blended it with the intrigue of XO Sauce, creating a dish that’s both comforting and luxurious.

Tropical Vegetables in XO Sauce is a delightful marriage of tradition and modernity. It’s a nod to classic Filipino cuisine, made even more enticing with the addition of XO Sauce’s intricate flavours. Try it, and you’ll discover that sometimes, a small twist can take a beloved recipe to a whole new level. Enjoy!

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Tropical Vegetables in XO Sauce

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Ang Sarap Original

Description

Elevate Pinakbet with a modern twist. Tropical Vegetables in XO Sauce brings sophistication to the classic Filipino stew. Discover the secret of XO Sauce.

 


Ingredients

Units Scale
  • 500 g sweet potatoes, peeled and cubed
  • 200 g pea shoots
  • 3 pieces Asian eggplants, sliced
  • 15 pieces okra, trimmed
  • 150 g fatty pork, sliced into strips
  • 2 tbsp XO Sauce
  • 1 cup chicken stock
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • oil
  • fish sauce
  • freshly ground black pepper

Instructions

  1. In a pan, add the vegetable oil and place the fatty pork slices, cook until they become crispy and release their fat.
  2. Add the minced garlic and chopped onion, sauté until the onion becomes translucent and the garlic is fragrant.
  3. Stir in the XO Sauce and cook for a minute to release its flavours.
  4. Add the sweet potatoes, Asian eggplants, and okra, stir to coat the vegetables with the XO Sauce mixture.
  5. Add the chicken stock and bring it to a boil, lower to simmering heat then cover the pan and let the vegetables simmer until they are tender.
  6. Once the vegetables are tender, add the pea shoots to the pan. Toss everything together and cook for a few minutes until the pea shoots are wilted. Add more water if needed.
  7. Season the dish with fish sauce and pepper according to your taste.
  8. Turn heat off then serve.

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7 Responses

  1. Eha Carr says:

    An interesting marriage twixt the surrounds of Manila and modern Hong Kong-town! Visually pleasing if okra is available and the preferred eggplants. XO sauce – have tried to make myself on a few occasions but decided the professionally made one had the extra je ne sais quoi 🙂 ! Shall try !!!

  2. Absolutely LOVE xo sauce! I made the sauce once..well, long long time ago. Should make some more if I could again find all the ingredients.

  3. I have to see if I can make my own XO sauce — a vegetable dish like this is so good to serve when hosting vegetarians.

  4. XO Sauce is new to me, but it sounds like a secret weapon for sure. I need to investigate whether this is sold at the new Asian market that just opened up around the corner from us. Thanks for the inspiration!






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