Long Beans In Xo Sauce Recipe

Trim and blanch

Rinse the long beans and trim the stem ends (leave whole or cut into 6–8 cm / 2–3 inch lengths). Bring a large pot of salted water to a rolling boil. Add 1 tsp kosher salt and the long beans. Blanch for 2–3 minutes until bright green and just tender-crisp.

Immediately transfer the blanched beans to a bowl of ice water to stop cooking. When cool, drain thoroughly and set aside on a paper towel to remove excess water.

Rehydrate dried seafood

Place the dried scallops and dried shrimp in a small bowl with 60 ml warm water. Let soak 15–20 minutes until softened. Reserve the soaking liquid (strain to remove grit) and finely shred the scallops with a fork or chop them; roughly chop the shrimp.

Prepare ham (or substitute)

If using cured ham, finely dice into small pieces. For a vegetarian version, finely chop smoked shiitake or a firm smoked mushroom and sauté until fragrant before step below.

Cook aromatics and proteins

Heat a wok or wide skillet over medium-low heat. Add 6 tbs neutral oil and warm gently. Add the shredded scallops and chopped dried shrimp and cook, stirring, for 2–3 minutes to dry them slightly and release aroma. Add the diced ham (or mushroom substitute), minced shallot, ginger and garlic. Continue to cook gently for 3–5 minutes, stirring frequently, until the mixture is fragrant and the aromatics are soft but not burned. If using chile flakes, add now.

Season and finish sauce

Stir in 1 tsp light soy sauce, 1 tsp oyster sauce (or mushroom stir-fry sauce for veg), 1 tsp sugar and 1 tsp sesame oil. Add 1–2 tbs of the reserved soaking liquid (or water) if the mixture seems too dry; the sauce should be moist but not greasy. Cook another 1–2 minutes to meld flavors. Taste and adjust seasoning — a touch more soy if you want salt, or a pinch more sugar to balance. Remove from heat and set aside.

Combine beans and XO sauce

Heat a large skillet or wok over medium-high heat and add 2 tbs vegetable oil. When hot, add the drained long beans and stir-fry 1–2 minutes to warm and slightly blister in spots. Lower the heat to medium, add the prepared XO sauce to the pan, and toss the beans with the sauce so they are evenly coated. Stir-fry together for 1–2 minutes until heated through and the flavors coat the beans.

Transfer to a serving platter. Drizzle with 1 tsp sesame oil, sprinkle toasted sesame seeds and freshly ground black pepper if using. Serve hot as a side or part of a family-style meal.