A simple stir fry of fat, juicy shrimp and meaty long beans loaded with smoky, meaty, and funky flavor thanks to a bacon XO sauce. Use shell- and head-on shrimp for the most flavorful stir-fry.
Shrimp and Long Beans with XO Sauce
Ingredients
A simple stir fry tastes complex with a sweet and salty sauce.
Yield: serves 2
Time:
25 minutes
Ingredients
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2 tbsp. vegetable oil
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2 oz. long beans, trimmed and cut into 6-inch pieces (or green beans, trimmed)
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3 shiitake mushrooms, stems removed, quartered
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1 baby bok choy, trimmed, leaves separated
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kosher salt
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8 oz. head-on shrimp (about 12)
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1⁄4 cup XO Sauce
Instructions
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In a large wok, heat 2 teaspoons oil over high. Add the long beans and cook, tossing occasionally, until blistered, about 3 minutes. Add the remaining 4 teaspoons oil along with the mushrooms and bok choy leaves, season with salt, and cook, stirring, until the bok choy has wilted, about 3 more minutes. Add the shrimp and cook, tossing, until just cooked through, about 4 minutes. Stir in the XO sauce, remove the wok from the heat, and transfer the beans to a platter before serving.
- In a large wok, heat 2 teaspoons oil over high. Add the long beans and cook, tossing occasionally, until blistered, about 3 minutes. Add the remaining 4 teaspoons oil along with the mushrooms and bok choy leaves, season with salt, and cook, stirring, until the bok choy has wilted, about 3 more minutes. Add the shrimp and cook, tossing, until just cooked through, about 4 minutes. Stir in the XO sauce, remove the wok from the heat, and transfer the beans to a platter before serving.
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