Billy Ngo, now chef at Kru, a Japanese restaurant in Sacramento, shared this dish inspired by his previous restaurant, Red Lotus. Cut the long beans for easy serving, or keep them whole to symbolize longevity.
1 pound Chinese long beans*, cut into 4-in. lengths
1 tablespoon vegetable oil
2 teaspoons XO sauce*, or prepared oyster sauce plus 1 tsp. Asian chili oil
2 tablespoons hoisin sauce
How to Make It
Bring a medium pot of water to a boil. Cook beans in water until bright green and tender, about 5 minutes. Drain.
Heat oil in a wok or large frying pan over high heat. Add beans and cook, stirring frequently, until starting to brown, about 4 minutes. Mix XO sauce and hoisin in a small bowl. Add sauce to beans, stirring to coat, and cook until sauce is fragrant and coats beans, about 3 minutes.
*Find long beans and XO sauce, a dried seafood-based condiment, at Asian grocery stores.
Make ahead: Up to 1 day, chilled; microwave to rewarm.
An interesting dish for change of pace, but we didn't care for the sauce so much. Used the recipe's recommended modification (chili oil plus oyster sauce). My long beans may have been thicker than normal so it took additional cooking time.
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