Salted Egg Yolk, Golden Needle Mushroom and Chestnut XO Sauce Stir-fry鹹蛋黃金針菜栗子XO醬炒
A luxurious vegetarian stir-fry that combines the richness of salted egg yolk with umami-packed XO sauce, tender golden needle mushrooms, and nutty roasted chestnuts. This elegant Cantonese dish delivers complex flavours and sophisticated texture contrasts.
01Ingredients
- 4 whole Salted egg yolks
- 300g Golden needle mushrooms
- 150g Roasted chestnuts
- 3tbsp XO sauce
- 2tbsp Vegetable oil
- 4 cloves Garlic
- 2 whole Dried red chilies
- 1tsp Fish sauce
- 1tsp Oyster sauce
- 0.5tsp Sugar
- 100ml Chicken stock
- 1tbsp Cornstarch
- 2tbsp Water
- 2 stalks Spring onion
- 1 to taste White pepper
Nutrition (per serving)285kcal
- Protein9.2g
- Carbs18.5g
- Fat19.8g
Fiber 2.1 gSodium 548 mg
02Steps
- Prepare all ingredients: beat salted egg yolks lightly, trim golden needle mushrooms and cut into 5cm lengths, halve roasted chestnuts, mince garlic, and slice dried red chilies
- Heat oil in a wok over high heat until shimmering, add minced garlic and sliced red chilies, stir-fry for 20 seconds until fragrant
- Add golden needle mushrooms and roasted chestnuts, stir-fry for 2 minutes until mushrooms soften slightly and begin to release moisture
- Pour in XO sauce, fish sauce, oyster sauce, and chicken stock, stir well to combine all ingredients
- Add the beaten salted egg yolks while gently stirring with a spatula, mixing to create a creamy sauce that coats the mushrooms and chestnuts
- Add sugar, then pour in the cornstarch slurry and stir-fry for 1 minute until the sauce thickens and coats all ingredients evenly
- Taste and adjust seasonings with white pepper if needed, then add spring onion pieces and toss gently to combine
- Transfer to a serving dish immediately and serve hot over jasmine rice, garnishing with any extra spring onion pieces
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