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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. 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
2. Heat oil in a wok over high heat until shimmering, add minced garlic and sliced red chilies, stir-fry for 20 seconds until fragrant
3. Add golden needle mushrooms and roasted chestnuts, stir-fry for 2 minutes until mushrooms soften slightly and begin to release moisture
4. Pour in XO sauce, fish sauce, oyster sauce, and chicken stock, stir well to combine all ingredients
5. Add the beaten salted egg yolks while gently stirring with a spatula, mixing to create a creamy sauce that coats the mushrooms and chestnuts
6. Add sugar, then pour in the cornstarch slurry and stir-fry for 1 minute until the sauce thickens and coats all ingredients evenly
7. Taste and adjust seasonings with white pepper if needed, then add spring onion pieces and toss gently to combine
8. Transfer to a serving dish immediately and serve hot over jasmine rice, garnishing with any extra spring onion pieces

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