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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Chinese Long Beans with XO Sauce

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.

Sunset JANUARY 2012

  • Yield: Serves 6
  • Total:25 Minutes


  • 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


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.

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

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Chinese Long Beans with XO Sauce recipe