Green Beans in XO Sauce

1. 1

   In a medium skillet, heat the oil.

2. 2

   Add the garlic and shallots and cook over moderately low heat, stirring occasionally, until golden brown, about 5 minutes.

3. 3

   Add the ginger, ham, black beans and sugar and cook, stirring occasionally, until richly browned, about 10 minutes.

4. 4

   Add the dried shrimp, ancho powder, brandy and rice wine and simmer over moderate heat until thickened, about 3 minutes.

5. 5

   Stir in the Sriracha and let the XO sauce cool.

6. 6

   Bring a large, deep skillet of salted water to a boil.

7. 7

   Add the beans and boil until crisp-tender, about 3 minutes.

8. 8

   Drain well.

9. 9

   Add the stock to the large skillet and bring to a boil.

10. 10

    Add half of the XO sauce and whisk in the cornstarch mixture.

11. 11

    Bring to a simmer over moderate heat, stirring until thickened.

12. 12

    Add the green beans, toss to coat with the sauce and cook until hot, about 1 minute.

13. 13

    Season with salt and serve.

14. 14

    Reserve the remaining sauce for another use.

* Per serving · 4 servings · Values may vary.