Long Beans with XO sauce and Minced Meat | Simple Stir Fry Vegetables

Long beans (or snake beans in Australia) can only be found at Asian grocery stores in Australia (I’ve never seen this in any mainstream supermarket), but is common in South East Asia. Originating from Southern Asia, it grows on a trellis or fence and is native to warmer climates. They are slightly more chewy and longer (between 30-50cm) compared to their western counterpart, and used in similar ways – stir fries, braised or curry dishes. They can also be eaten raw in salads.

Research has shown that this vegetable helps with bone health, digestion, heart and cardiovascular health, and controlling excess sugar levels (it has low calories and sugar content). Therefore, long beans are considered to be excellent source of essential nutrients, antioxidants, minerals and vitamins.

XO sauce is not an alcoholic sauce as the name suggests. The name XO is derived from fine XO (extra-old) cognac, which was very popular in Hong Kong in the 1980s, and represents prestige, luxury and high quality. Many different variations of this sauce has been developed. However, this sauce mainly comprises dried scallops (hence, the luxury), dried shrimps, Jinhua ham (金华火腿), chilli and onions. It is not really a smooth sauce, but has more chunky bits.

Below is a super simple yummy recipe which you can make with XO sauce and minced meat. Restaurants typically serve this with minced chicken or pork. Both are equally tasty.

Ingredients

250 grams minced meat

200 grams long beans

2 tbsp xo sauce (I recommend the Samsui brand from Singapore)

3 tbsp oil

Marinate

1/2 tbsp minced garlic

1 tbsp sesame oil

1 tbsp oyster sauce

1 tbsp dark caramel sauce (or dark soy)

1 tbsp Chinese rice wine

1 tsp corn flour

Method

1. Marinate minced meat for 15 minutes

2. Trim stem ends of long beans and cut into 1 inch strips

3. Heat oil in a wok over high heat

4. Pan fry mince meat until cooked

5. Add long beans, mix in

6. Add 2 tbsp xo sauce

7. Stir until evenly coated

8. Dish out and serve over steamed rice (lots of it!)

*this portion serves two!