Green Beans With Mushroom XO Sauce
Green Beans With Mushroom XO Sauce is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Working in batches, cook three-quarters of green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWorking in batches, cook three-quarters of green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch.
Transfer to a bowl of ice water; let cool.
Drain and pat dry; trim stem ends.
Combine mushroom soy sauce, black vinegar, rice vinegar, and sugar in a small bowl, stirring to dissolve sugar.
Set mushroom XO sauce aside.
Trim stem ends of remaining uncooked green beans.
Heat 1 Tbsp. oil in a large skillet over medium-high.
Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about 5 minutes.
Transfer to a plate.
Add remaining 1 Tbsp. oil to same skillet and cook king trumpet and shiitake mushrooms, tossing occasionally, until browned and tender, about 5 minutes.
Remove skillet from heat and carefully add brandy away from heat source.
Return skillet to heat and tilt to ignite brandy.
Once flames have subsided, add shallot, chile, garlic, dried shrimp, half of scallions, and reserved XO sauce.
Cook, tossing occasionally, just until aromatics have softened, about 3 minutes (there should still be some liquid in the pan).
Add chile oil and all of the green beans and toss well to combine.
Serve topped with remaining scallions.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.