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Chinese Long Beans with XO Sauce

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 25 mins
Yield Serves 6
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

Nutrition 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

How to Make It

  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.

  3. *Find long beans and XO sauce, a dried seafood-based condiment, at Asian grocery stores.

  4. Make ahead: Up to 1 day, chilled; microwave to rewarm.

  5. Note: Nutritional analysis is per serving.