Chinese Long Beans with XO Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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