Veg Scraps XO Sauce - The Ultimate Zero Waste Condiment

Veg Scraps XO Sauce - The Ultimate Zero Waste Condiment

You know that little pile of veggie odds and ends that slowly accumulates on your bench or in the bottom of the fridge drawer? The leek tops you trimmed off, the mushroom stalks that got separated from their caps, the carrot peelings, the parsnip ends, the sad little bits of dried chilli that somehow always survive everything else? THAT pile. The one you look at and think "well, that's going in the bin."

Stop right there. Because I am about to change the way you see those scraps forever.

This Veg Scraps XO Sauce is genuinely one of the best things I have ever made from kitchen waste, and I say that as someone who has been cooking professionally for 20 years. Traditional XO sauce is a luxury Cantonese condiment made with dried scallops, Chinese sausage, dried shrimp, chilli, garlic and oil. It is rich, savoury, deeply umami, and absolutely incredible. This version keeps all of that flavour but uses vegetable scraps as the base, with a sheet of nori and a splash of fish sauce to bring in that signature depth. The result is something salty, spicy, fragrant, and completely addictive, and it costs you almost nothing because you have already paid for everything in it.

Spoon it over plain rice, stir it through noodles, dollop it into a stir fry, swirl it through eggs, use it as a dipping sauce, put it on everything. Honestly, everything.

Watch me make it here!

Recipe Details

• Makes: 1 x 350g jar
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

XO sauce gets its incredible depth from slow-cooking finely chopped aromatics in oil until everything is golden, caramelised, and intensely flavoured. The key here is making sure your scraps are processed finely in a food processor before they hit the pan - you want a rough paste, not big chunks. The nori sheet blended in with the mushrooms and veg is the secret weapon: it gives that slightly briny, oceanic quality that makes you think there is seafood in there even when there isn't. Don't skip it. And be patient with the cooking - you want everything to cook right down until it's thick, jammy, and deeply golden. That's where all the flavour lives.

Why You'll Love This Recipe

• It turns vegetable scraps that would normally go in the bin into something genuinely spectacular: One jar of incredible condiment from things you were about to throw away
• One jar lasts for weeks in the fridge and makes everything it touches taste better: Stir fries, noodles, eggs, rice, it improves everything
• Completely customisable: Use whatever scraps and peelings you have, it will be different every time and delicious every time
• Vegetarian and easily made vegan: Leave out the fish sauce and it is fully plant based
• No special ingredients needed: Beyond what you probably already have in the pantry

Ingredients

Scraps and aromatics

• Tops of 1 leek, roughly chopped
• 50g mushroom stalks (or older mushrooms that are drying out)
• 200g mixed vegetable scraps and peelings, carrot peelings, parsnip ends, onion ends, leek tops, whatever you have
• 5 cloves garlic, peeled
• 1 tsp fresh ginger, grated
• 1 dried chilli (or 1 fresh chilli, roughly chopped)
• 1 sheet nori

Oil and seasoning

• 100ml neutral oil (vegetable or sunflower)
• 1 star anise
• 1 tbsp Korean chilli powder (gochugaru)
• 1 tsp Chinese five spice
• 2 tbsp soy sauce
• 1 tbsp fish sauce (leave out or swap for extra soy to make it vegan)

Instructions

1. Blitz the scraps: Add the mushrooms, mixed vegetable scraps and peelings, and the nori sheet to a food processor. Blitz to a rough, finely chopped paste. You don't want it completely smooth, a little texture is good, but everything should be small and even so it cooks properly.
2. Warm the oil: Pour the oil into a wide, heavy-based pan or wok and warm over a medium heat. Add the leek tops and cook, stirring regularly, for 5 to 6 minutes until they are softened and starting to turn golden.
3. Add the aromatics: Add the garlic, grated ginger, dried chilli, and star anise to the pan. Stir well and cook for another 2 minutes until fragrant. Keep the heat at medium, you want everything to gently sizzle and caramelise, not burn.
4. Add the blitzed scraps: Tip in your food-processor paste and stir everything together well. Add the Korean chilli powder and Chinese five spice and mix through.
5. Cook it down: Cook over a medium-low heat for 15 to 20 minutes, stirring regularly, until the mixture has cooked right down and is thick, deep golden, and jammy. This is the step that builds all the flavour, don't rush it.
6. Season and finish: Add the soy sauce and fish sauce, stir through, and cook for another 2 minutes. Taste and adjust seasoning if needed. Remove the star anise.
7. Jar it up: Allow to cool slightly, then decant into a clean 350g jar. Once fully cool, seal and store in the fridge.

Chef's Tips

The scraps you use will vary every time and that's exactly the point: Keep a bag or container in the freezer and add peelings and off-cuts as you cook throughout the week. When you have got around 200g, you're ready to go.

Don't add starchy scraps like potato peelings to the blitz: They can make the texture gluey rather than jammy.

If your mushrooms are very dry and shrivelled, that's actually ideal: They have more concentrated umami flavour than fresh ones.

The oil is what preserves the sauce and gives it that classic XO texture: Don't be tempted to reduce it significantly.

Make it as spicy as you like: One tablespoon of gochugaru gives a good kick but isn't overwhelming. Add more if you want heat, or swap for regular chilli flakes.

Substitutions & Variations

• No leek tops? Use the ends of an onion or a few spring onion roots instead.
• No nori? The sauce will still be delicious - you'll just lose a little of that briny depth. A tiny splash more fish sauce can compensate.
• No Korean chilli powder? Regular chilli flakes or a mild dried chilli powder work well. Start with less and taste as you go.
• Want it vegan? Simply leave out the fish sauce and add an extra tablespoon of soy sauce in its place.
• No Chinese five spice? A small pinch of cinnamon and a little extra star anise gives a similar warm, aromatic quality.

Storage

Keep the jar sealed in the fridge for up to 3 weeks: The oil layer on top acts as a natural preserve, just make sure you always use a clean spoon when you scoop some out.

The sauce also freezes well in small portions if you want to keep it longer.

Frequently Asked Questions

What is XO sauce? XO sauce is a rich, spicy condiment from Hong Kong, traditionally made with dried seafood, cured meats, chilli, garlic, and oil. It is intensely savoury and umami-packed. This version keeps all the flavour but uses vegetable scraps as the base, making it accessible, budget-friendly, and a brilliant way to use up kitchen waste.

Can I use any vegetable scraps? Almost any scraps work well here. Carrot peelings, parsnip ends, leek tops, onion ends, mushroom stalks, celery ends, and courgette trimmings are all brilliant. Avoid starchy scraps like potato or kumara peelings as they can make the texture gluey.

Does it taste like it has seafood in it? Honestly, kind of, in the best possible way. The nori and fish sauce give it a depth and brininess that is very reminiscent of the original. When I tested it I genuinely couldn't believe there was no dried seafood in there.

What do I eat it with? Everything. Spooned over steamed rice is the simplest and most satisfying way to try it first. After that: stir fries, noodles, fried eggs, roasted vegetables, dumplings, cheese on toast. It improves everything.

Is this the same as chilli crisp? They are similar in concept, both are oil-based chilli condiments, but XO sauce has a much more complex, deeply savoury flavour thanks to the umami-rich scraps and aromatics. Think of chilli crisp as the punchy younger sibling.

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Enjoy!

Del x

Got a jar of sad veggie scraps and some leek tops? You're 35 minutes away from the most flavour-packed condiment in your fridge.