Chinese Long Beans with XO Sauce

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
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 50%
  • Protein: 1.4g
  • Fat: 3.4g
  • Saturated fat: 0.4g
  • Carbohydrate: 7.2g
  • Fiber: 2g
  • Sodium: 145mg
  • Cholesterol: 0.2mg

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. 1. Bring a medium pot of water to a boil. Cook beans in water until bright green and tender, about 5 minutes. Drain.
  2. 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.
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