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Chinese Long Beans with XO Sauce

Serves 6

Total Time
25 mins

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.

su-Chinese Long Beans with XO Sauce

Photo: Annabelle Breakey; Styling: Karen Shinto
 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
Step 1

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

Step 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.

Step 3

*Find long beans and XO sauce, a dried seafood-based condiment, at Asian grocery stores.

Step 4

Make ahead: Up to 1 day, chilled; microwave to rewarm.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 60Calories from Fat 50
% Daily Value *
Total Fat 3.4g6%

Saturated Fat 0.4g2%
Cholesterol 0.2mg1%
Sodium 145mg7%
Total Carbohydrate 7.2g3%

Dietary Fiber 2g8%
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.