In Hong Kong, XO sauces got their start based on dried shrimp or scallops and Chinese ham is combined with chiles to create a condiment that is salty, spicy and has a great funk to it. This recipe uses mushrooms in place of the pork in a traditional recipe.

Green Beans with Mushroom XO Sauce

Green Beans with Mushroom XO Sauce
Serves 8
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Ingredients
  1. 2 pounds green beans, divided
  2. kosher salt
  3. 5 tablespoons mushroom soy sauce or 3 tablespoons regular soy sauce
  4. 2 tablespoons black vinegar
  5. 2 tablespoons unseasoned rice vinegar
  6. 1 tablespoon sugar
  7. 2 tablespoons vegetable oil, divided
  8. 4 ounces crimini mushrooms, caps sliced, stalks coarsely chopped
  9. 4 ounces shiitake mushrooms, sliced
  10. 1/4 cup brandy
  11. 1 shallot, very thinly sliced
  12. 1 Fresno chile, thinly sliced
  13. 2 garlic cloves, thinly sliced
  14. 2 tablespoons small dried shrimp or a dash of fish sauce
  15. 4 scallions, green parts only, thin sliced on a diagonal, divided (optional)
  16. 1/4 cup sliced almonds (optional)
  17. 1 tablespoon chili oil
Instructions
  1. You will want to work in batches, cook three-quarters of the green beans in a large pot of boiling salted water until just tender, yet still crisp, about 3 minutes per batch. Transfer the green beans to a bowl of ice water; allow to cool. Drain and pat dry with kitchen paper and trim the stem ends.
  2. Combine the mushroom soy sauce, vinegar's and sugar into a small bowl, stir to dissolve the sugar. Set this XO sauce to the side.
  3. Trim the stem ends of the one fourth uncooked green beans. Heat 1 tablespoon of oil in a large skillet over a medium high heat. Cook the beans, tossing from time to time, allow to cook until they slightly blister and they are still crisp and tender, about 5 minutes. Transfer to a plate.
  4. Add the remaining 1 tablespoon oil to the same skillet and cook the mushrooms, toss until they are brown and tender, about 5 more minutes. Remove the skillet from the heat and carefully add the brandy away from the heat. Return the skillet to heat and then tilt slightly to ignite the brandy. Once the flames have subsided, add the shallot, chile, garlic and dried shrimp, half of the scallions, and the reserved XO sauce. Cook this until it has become aromatic and has softened. About 3 minutes. Add the chili oil to the and all of the green beans in a bowl and toss to combine. Serve with remaining scallions and almonds to taste.
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