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Vegan XO Sauce Fried Radish Cake

Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Ingredients

½ of an 8”x8” Radish Cake, cut into 1-inch cubes

¼ lb of bean sprouts

3 green onions, chopped

1 tbsp vegetable oil

Vegan XO sauce

  • 1½ ounces dried mushrooms
  • 1 large shallot
  • 2 cloves garlic
  • 20 dried chili peppers
  • 1½ tbsp vegetable oil
  • 1½ tsp coconut sugar
  • 1 tsp ground cumin
  • 1½ tsp kosher salt

Instructions

Vegan XO sauce

  1. Soak dried mushrooms in water for at least 15 minutes. Save ¼ cup of the mushroom water.
  2. In a blender/food processor, pulse the garlic and shallot until minced. Scrape mixture out into a small bowl and set aside. Repeat with the mushrooms and set aside in a separate bowl. Lastly, pulse the dried chili peppers.
  3. In a large wok, heat oil over medium heat. Add shallot and garlic mixture, saute until golden brown (about 3 minutes). Next, add the mushrooms and stir fry for 2 more minutes. Lastly, add the chilies and stir fry for another 2 minutes.
  4. Pour in the mushroom water and let simmer until almost all the liquid is absorbed.
  5. Season with the coconut sugar, cumin, and kosher salt. Stir fry for another 2 minutes before removing from heat. (Can be stored in the refrigerator for about a week).

Radish Cake

  1. Heat up vegetable oil in a large wok over medium high heat. Add radish cake and sear for 3-4 minutes on each side, until you have a nice crisp. You can sear all 6 sides if you want, but that’s up to you! (You may need to do this in 2 batches depending on the size of your wok).
  2. Add your vegan XO sauce to the wok. Your batch size will impact the amount of vegan XO sauce you use. I used about ⅓ cup for ½ of my cake.
  3. Stir fry radish cake until well coated in the vegan XO sauce for about 2 minutes.
  4. Lastly, turn off the heat, then add your bean sprouts and green onion. Toss everything together and serve.