How to Use XO Sauce | From Stir-Fries and Fried Rice to Noodles: XO Sauce Pairing Tips (Recipes Included)

When it comes to the most iconic soul-satisfying condiments in Cantonese cuisine, XO sauce is undoubtedly at the top of the list. Often hailed as the "Cognac of sauces," it brings together the essence of premium seafood with a savory, spicy kick, making it a must-have in any home kitchen. Whether you are whipping up a quick everyday stir-fry, cooking a smoky wok-hei fried rice, or tossing a late-night bowl of noodles, a spoonful of XO sauce instantly elevates the dish. We have compiled the ultimate pairing guide and easy recipes featuring Premium Betty's XO Sauce. Developed from a secret recipe by Ms. Betty Wong, the eldest daughter of Kee Wah's founder, this sauce empowers you to cook like a professional chef at home!

 

Recipes of using XO Sauce 1: Fresh Scallops and Broccoli with XO Sauce

Difficulty: ★★☆☆☆ | Prep Time: 10 mins | Cook Time: 5 mins | Servings: 2

Combining sweet, plump scallops with crisp broccoli and a generous coating of Premium Betty's XO Sauce makes for a delightful dish, perfect for festive gatherings or a simple family dinner. Premium Betty's XO Sauce features top-tier conpoy (dried scallops), premium Jinhua ham, high-quality dried shrimp, and smooth, aromatic shrimp roe. The distinct threads of conpoy absorb the rich, meaty essence, ensuring every bite is highly satisfying.

 

Ingredients:

  • 6-8 sashimi-grade fresh scallops

  • 1 head of broccoli

  • 1 tbsp minced garlic

  • 2 slices ginger

  • 2 tbsp Premium Betty's XO Sauce

  • 1 tsp Shaoxing wine

  • Soy sauce / salt / sugar to taste

 

Cooking Steps:

  1. Cut the broccoli into small florets and wash. Thaw the scallops, thoroughly pat dry, and marinate with a pinch of salt and pepper on both sides for 5 minutes.

  2. Add a little salt and oil to boiling water, blanch the broccoli for about 1.5 minutes until bright green, then drain and arrange on a plate.

  3. Heat oil in a pan, add ginger slices, and sear the scallops over high heat for about 1 minute per side until golden brown. Remove and set aside.

  4. Use the remaining oil in the pan to sauté the minced garlic, reduce to medium heat, and add 2 tablespoons of Premium Betty's XO Sauce to release its aroma.

  5. Return the seared scallops to the pan, drizzle Shaoxing wine and a splash of soy sauce along the edges, and quickly toss. Turn off the heat and serve the scallops and sauce over the broccoli.

Tip: Thoroughly dry the scallops before cooking to achieve a perfect sear and lock in the juices. Avoid burning the XO sauce over prolonged high heat; a quick toss over medium heat best preserves the sweet umami of the seafood.

 

Recipes of using XO Sauce 2: Seafood Fried Rice with XO Sauce

Difficulty: ★★☆☆☆ | Prep Time: 15 mins | Cook Time: 10 mins | Servings: 2-3

You cannot make a wok-hei-infused seafood fried rice without Premium Betty's XO Sauce. With a generous base of conpoy and dried shrimp, this sauce radiates natural sweetness that elevates any seafood. The savory fat and meaty aroma of the Jinhua ham make it truly irresistible. For a quick yet flavorful meal, adding this XO sauce skips complicated seasoning steps while infusing the fried rice with rich umami and aromatic oils.

 

Ingredients:

  • 2 large bowls cooked rice (chilled or overnight)

  • 8-10 fresh peeled shrimp (deveined)

  • Diced fresh squid / scallops (approx. 80g)

  • 2 eggs (beaten)

  • 2-3 tbsp Premium Betty's XO Sauce

  • 1 tsp soy sauce

  • Chopped scallions, salt, and white pepper to taste

 

Cooking Steps:

  1. Wash and pat dry the shrimp and squid/scallops. Marinate with a pinch of salt, pepper, and half a teaspoon of cornstarch for 5 minutes.

  2. Heat a little oil in a wok, stir-fry the seafood over high heat until 80% cooked (shrimp turns red and curls). Remove, drain excess liquid, and set aside.

  3. Heat a little more oil in the same wok, sauté the scallions, and pour in the beaten eggs. When the eggs are semi-set, immediately add the loosened cold rice. Turn to medium-high heat, rapidly breaking up the rice so the egg coats every grain.

  4. Add 2-3 tablespoons of Premium Betty's XO Sauce and quickly toss with the rice until the grains absorb the savory sauce.

  5. Drizzle 1 teaspoon of soy sauce along the wok edges, season with salt and white pepper, and return the cooked seafood and scallions to the pan. Toss rapidly over high heat for about 30 seconds, then turn off the heat and serve.

Tip: Fried rice should never be mushy. Since seafood releases moisture during cooking, always remove and drain it first. Only return it to the wok for a final quick toss after the rice is dry and well-coated with the XO sauce.

 

Recipes of using XO Sauce 3: Quick and Savory Dumpling Noodles with XO Sauce

Difficulty: ★☆☆☆☆ | Prep Time: 5 mins | Cook Time: 15 mins | Servings: 1

Hong Kongers love their noodles. The springy, al dente texture of thin egg noodles pairs beautifully with Premium Betty's XO Sauce. Featuring slow-cooked red chili peppers and shallots, it delivers a fragrant, non-overpowering warmth. This gentle, spicy aroma adds the perfect finishing touch to tossed noodles!

 

Ingredients:

  • 1 portion Hong Kong-style thin egg noodles / shrimp roe noodles

  • 4 dumplings

  • Leafy greens (e.g., Chinese broccoli / Choy Sum) to taste

  • 1.5-2 tbsp Premium Betty's XO Sauce

 

Cooking Steps:

  1. Without thawing, boil the dumplings and greens in hot water for 7-10 minutes. Remove and set aside.

  2. Place the thin noodles in boiling water, quickly loosen them with chopsticks, and cook over high heat for 1 to 1.5 minutes.

  3. Rapidly rinse the noodles under cold water, drain well, and immediately transfer to a bowl. Add Premium Betty's XO Sauce and quickly toss with chopsticks so the noodles are evenly coated in the rich sauce and oil.

  4. Top the noodles with the dumplings and greens, and add another small spoonful of Premium Betty's XO Sauce on top before serving hot.

Tip: The secret to great tossed noodles is draining them thoroughly. Excess moisture will dilute the rich flavor of the XO sauce.

 

Premium Betty's XO Sauce is 100% manufactured in Hong Kong facilities. Made with authentic ingredients, it offers a balanced spiciness that never masks the natural sweetness of the seafood, bringing out the ultimate classic Hong Kong flavor! 

Price: $160

https://keewah.com/en/chinese-new-year/premium-betty-s-xo-sauce.html

 

Frequently Asked Questions About XO Sauce

Q1. What dishes can I cook with XO sauce?

XO sauce is an incredibly versatile condiment. It is perfect for quick home-style stir-fries (like Fresh Scallops and Broccoli with XO Sauce), fried rice (like Seafood Fried Rice with XO Sauce), or a simple late-night noodle dish (like Quick and Savory Dumpling Noodles with XO Sauce). A small spoonful is all it takes to elevate and enhance everyday meals.

 

Q2. What are the secrets and tips for cooking with XO sauce?

Avoid cooking XO sauce over prolonged high heat to prevent burning. It is best to toss it quickly over medium heat, which perfectly preserves the sweet umami and aroma of the conpoy, dried shrimp, and other seafood ingredients.

 

Q3. What makes Kee Wah's "Premium Betty's XO Sauce" special?

Premium Betty's XO Sauce was personally developed by the eldest daughter of Kee Wah's founder and is 100% locally manufactured in Hong Kong. It is crafted with strictly selected top-tier conpoy, premium Jinhua ham, high-quality dried shrimp, and shrimp roe. The balanced spiciness perfectly brings out the natural sweetness of the seafood, showcasing an authentic, classic Hong Kong flavor.