Recipes
Stir-Fried Shrimp and Long Beans with XO Sauce
Keep a jar of the powerhouse Cantonese condiment at the ready for this flavor-packed seafood main.
- Serves
serves 2
- Time
25 minutes
This funky and complex shrimp stir-fry owes its deep flavor to Cantonese-style XO sauce . For this recipe, chef Dan Holzman and cookbook author Matt Rodbard learned to make a homemade version of the flavor-packed condiment— using traditional ingredients including dried scallops, shrimp, and chiles—from Californian chef Jack Lin, but jarred versions are available online and from many Asian grocery stores.
Ingredients
- 2 tbsp. vegetable oil, divided
- 2 oz. long beans, trimmed and cut into 6-inch pieces (or substitute green beans, trimmed)
- 3 shiitake mushrooms, stems removed, quartered
- 1 baby bok choy, trimmed, leaves separated
- Kosher salt
- 8 oz. head-on shrimp (about 12)
- 1⁄4 cup XO Sauce
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Instructions
Step 1
In a large wok, heat 2 teaspoons oil over high heat. Add the long beans and cook, tossing frequently, 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.
Step 2
Add the shrimp and cook, tossing frequently, until just cooked through, about 4 minutes. Stir in the XO sauce, remove the wok from the heat, transfer the contents of the wok to a platter, and serve immediately.
- In a large wok, heat 2 teaspoons oil over high heat. Add the long beans and cook, tossing frequently, 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 frequently, until just cooked through, about 4 minutes. Stir in the XO sauce, remove the wok from the heat, transfer the contents of the wok to a platter, and serve immediately.
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