This is a wonderful side dish to several Chinese dishes, and it includes the delicious XO Sauce, which you can access by clicking that title. We grow many of the vegetables that we eat, and in this instance, we have grown the green beans, garlic and onion.
A wok and wok spatula (or a large, 12-inch skillet may be substituted) is important for the preparation of this side dish.
2 cups of Green beans, trimmed
1 cup of Mushrooms, sliced
½ cup of Bean Sprouts, chopped into ¼-inch pieces
1 Chinese Sausage, finely chopped (optional)
2 cloves of Garlic, minced
1 Green Onion, finely chopped
1 tablespoon of Canola Oil
1 tablespoon of XO sauce (plus 1 tablespoon when serving), and you can access the recipe for it here
½ tablespoon of Soy Sauce
1 teaspoon of Oyster Sauce
½ teaspoon Hot Chili Oil
½ teaspoon of fresh Ginger, grated
1 teaspoon of Salt
In a small bowl, mix the XO sauce, the soy sauce, the oyster sauce, the hot chili oil, and the ginger and set this sauce aside near the wok. Heat water with the 1 teaspoon of salt in a 2-quart saucepan until it is boiling. Add the green beans and boil them for about 1-2 minutes maximum. Immediately drain the beans and plunge them into an ice bath – a bowl with ice and water. Once they are cooled, lay the green beans out onto paper towels to dry them completely. It is critical that the beans dry completely to avoid any water getting into the wok later. Use paper towels to pat the beans dry if necessary.
Once all of your ingredients are prepared and the green beans are dry, put all ingredients near the wok because everything will cook quickly and you will need to be ready to add ingredients at a rapid pace. Heat the wok, and add the canola oil. Once the wok and the oil are hot, add in the sausage. Use your wok spatula to stir the food continuously through this process. Cook the sausage for about 2 minutes, and then add the garlic and half of the onion. Continue cooking it for about 2 more minutes. Then add the green beans and the mushrooms and cook them for 2-3 minutes more. At this point, add the bean sprouts and the sauce mixture, and cook it for about 2 more minutes. Put the green beans in a serving dish and sprinkle them with the remaining green onion. Add one more tablespoon of the XO Sauce as a “dollop” on top before serving; this should be mixed in as the beans are served.
We enjoy this dish with the Chinese Noodles with Scallops and XO Sauce, the XO Vinaigrette on a Chinese Salad, or the Zippy, Spicy Ginger Salad Dressing And Chinese Salad, and you can access each of these recipes easily by clicking on the recipe titles.