Dou Dou (豆豆)
This Indonesian-Chinese fusion stir-fry brings together the deep umami of vegan XO sauce, meaty king oyster mushroom ‘scallops,’ and the uniquely aromatic stink beans (petai) for a bold, satisfying plant-based meal.
這道印尼風味的XO醬素帶子炒臭豆，將素XO醬的濃郁鮮味、杏鮑菇仿帶子的彈牙口感，以及臭豆獨特的香氣完美結合，是一道令人驚喜的純素菜式。
📹 Watch the Recipe
Recipe by 素食教煮 Veggie So Easy
https://www.youtube.com/watch?v=Fm0tcOHNEWQ
🥘 Why This Recipe Works
Indonesian cuisine meets Cantonese technique in this bold, playful dish. King oyster mushrooms are carved into scallop-like medallions, scored for maximum sauce absorption, then seared until golden — giving you that satisfying “scallop” chew without any seafood. The homemade vegan XO sauce, made from dried shiitake mushrooms, chili, and aromatics, delivers the savoury depth traditionally expected from dried seafood, while keeping the dish completely plant-based.
Stink beans (petai/peteh) are the secret weapon here. These bright green beans from Southeast Asia have a unique, acquired flavour — pungent, slightly bitter, and utterly addictive once you’re hooked. When stir-fried with XO sauce, their assertive character mellows into something harmonious and deeply savoury. 10 ingredients, one wok, 20 minutes — this is weeknight cooking that feels like an adventure.
This recipe is adapted from vegetarian chef KEN of Veggie So Easy, who specialises in creative plant-based Chinese cooking with global influences. The original video also features a companion dish — Indonesian satay braised vegetables — but the star is undoubtedly these XO scallops with stink beans.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| King oyster mushrooms (杏鮑菇) | 3-4 large | Cut into 2cm thick rounds, score crosshatch |
| Stink beans / petai (臭豆) | 1 cup | Shelled, halved; from fresh or frozen |
| Dried shiitake mushrooms (乾冬菇) | 4-5 | Soaked, finely chopped; for XO sauce |
| Fresh red chili (紅辣椒) | 2-3 | Finely chopped, adjust to taste |
| Garlic (蒜頭) | 4 cloves | Minced |
| Shallots (乾蔥) | 2 | Finely diced |
| Light soy sauce (生抽) | 1½ tbsp | |
| Dark soy sauce (老抽) | ½ tsp | For colour |
| Sugar (糖) | 1 tsp | |
| White pepper (白胡椒粉) | ¼ tsp | |
| Cooking oil (食用油) | 3 tbsp | Vegetable or coconut oil |
| Cornstarch slurry (生粉水) | 1 tbsp cornstarch + 3 tbsp water | For thickening |
👨🍳 Instructions
Step 1: Prepare the vegan scallops
- Clean king oyster mushrooms and slice into 2cm-thick rounds.
- Score a shallow crosshatch pattern on one side of each slice — this helps the sauce penetrate.
- Lightly season with a pinch of salt and white pepper.
Step 2: Make the vegan XO sauce
- Drain soaked shiitake mushrooms (reserve soaking liquid) and finely chop.
- In a small bowl, combine chopped shiitake, minced garlic, chopped chili, and diced shallots.
- Heat 2 tbsp oil in a wok over medium heat. Fry the XO mixture for 3-4 minutes until fragrant and the mushrooms start to crisp at the edges.
- Add 1 tbsp soy sauce and ½ tsp sugar, stir well. Set aside half the XO sauce for later.
Step 3: Sear the vegan scallops
- Wipe the wok clean and add 1 tbsp oil over high heat.
- Sear the mushroom rounds for 2 minutes per side until golden brown and slightly charred.
- Remove and set aside.
Step 4: Stir-fry the stink beans
- In the same wok, add the remaining XO sauce mixture.
- Toss in the shelled stink beans and stir-fry for 2 minutes over high heat.
- Add 2-3 tbsp reserved mushroom soaking water or plain water to create steam.
Step 5: Combine and sauce
- Return the seared mushroom scallops to the wok.
- Add remaining ½ tbsp soy sauce, ½ tsp sugar, and white pepper. Toss to coat.
- Pour in cornstarch slurry and stir vigorously until the sauce thickens and clings to each piece.
Step 6: Serve
- Transfer to a serving plate. Garnish with extra sliced red chili or cilantro if desired.
- Serve immediately with steamed jasmine rice or congee.
💡 Tips & Substitutions
| Problem / Question | Fix / Answer |
|---|---|
| Can’t find stink beans? | Substitute with long beans (四季豆) or edamame. The flavour won’t be the same but the texture works well. |
| Too spicy / not spicy enough? | Use bird’s eye chili (指天椒) for heat, or remove seeds for milder flavour. For extra kick, add ½ tsp chili oil at the end. |
| No king oyster mushrooms? | Use firm tofu cut into scallop shapes, or hearts of palm. Pan-sear the same way. |
| Make ahead? | The XO sauce keeps in the fridge for 1 week. Stir-fry the dish fresh just before serving — stink beans lose their texture when reheated. |
📊 Nutrition
Per serving (serves 2 as a main): ~285 cal | 12g protein | 18g fat | 22g carbs | 6g fibre
Ingredients
Method
- Clean king oyster mushrooms and slice into 2cm-thick rounds. Score a shallow crosshatch pattern on one side. Lightly season with salt and white pepper.
- Drain soaked shiitake (reserve liquid) and finely chop. Heat 2 tbsp oil in a wok over medium heat. Fry shiitake, garlic, chili, and shallots for 3-4 minutes until fragrant. Add 1 tbsp soy sauce and 1/2 tsp sugar. Set half aside.
- Wipe wok clean, add 1 tbsp oil over high heat. Sear mushroom rounds for 2 minutes per side until golden. Remove and set aside.
- Add remaining XO sauce to wok. Toss in stink beans and stir-fry for 2 minutes. Add 2-3 tbsp reserved mushroom water to create steam.
- Return mushroom scallops to wok. Add remaining soy sauce, sugar, and white pepper. Pour in cornstarch slurry and stir until sauce thickens.
- Transfer to plate. Garnish with sliced chili or cilantro. Serve immediately with steamed jasmine rice.
Notes
🌱 Why This Dish
This recipe is a wonderful example of how Chinese Buddhist vegetarian cooking — which has a centuries-old tradition of creating convincing “mock meats” from plant ingredients — meets the bold, chilli-spiked flavours of Southeast Asia. The technique of carving king oyster mushrooms into scallop shapes (素帶子) is a hallmark of Chinese vegetarian gastronomy, prized for its ability to mimic the texture and appearance of seafood without harming any living creature.
Stink beans, known as chòu dòu (臭豆, literally “stinky beans”) in Chinese or petai/peteh in Indonesian and Malay, are a beloved ingredient across Southeast Asia. They grow in long, flat pods and are rich in protein, fibre, and potassium. While their pungent aroma can be polarising, cooking them — especially with bold sauces like XO — transforms their intensity into something complex and satisfying.
XO sauce itself has an interesting history. Originally a luxury Cantonese condiment made with dried seafood (Jinhua ham, dried scallops, dried shrimp), the vegan version replaces these with shiitake mushrooms and savoury seasonings, making it accessible to plant-based eaters while maintaining the same umami punch. This Indonesian-Chinese version, as demonstrated by Veggie So Easy’s chef KEN, proves that plant-based cooking knows no borders — it’s a delicious reminder that great flavour is always vegan-friendly.
