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

PHOTOGRAPHY: LINDA PUGLIESE; FOOD STYLIST: MARIANA VELASQUEZ; PROP STYLIST: ELVIS MAYNARD

Updated on November 27, 2021

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.