Chinese Long Beans with XO Sauce

Chinese Long Beans with XO Sauce Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.

Yield:

Serves 6

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 60
Caloriesfromfat 50 %
Protein 1.4 g
Fat 3.4 g
Satfat 0.4 g
Carbohydrate 7.2 g
Fiber 2 g
Sodium 145 mg
Cholesterol 0.2 mg

Ingredients

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

Preparation

1. Bring a medium pot of water to a boil. Cook beans in water until bright green and tender, about 5 minutes. Drain.

2. 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.

Note: Nutritional analysis is per serving.

Note:

Billy Ngo,

Kru, Sacramento, California,

January 2012
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