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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.

Billy Ngo
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Kru, Sacramento, California

Nutrition Facts

60 calories; calories from fat 50%; protein 1.4g; fat 3.4g; saturated fat 0.4g; carbohydrates 7.2g; fiber 2g; sodium 145mg; cholesterol 0.2mg.
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