French beans With Mushroom XO Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 2 Feb 2026

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This vibrant dairy-free side dish reimagines green beans with a deeply savoury, homemade mushroom XO sauce. By combining blanched beans with blistered, pan-fried ones, you create a wonderful contrast in texture that elevates this simple vegetable to centre stage. The rich earthiness of shiitake and king trumpet mushrooms provides a fantastic umami base, while a splash of brandy and punchy chilli oil add layers of sophisticated heat and complexity.

Perfect as a substantial accompaniment to grilled meats or served alongside steamed rice for a light vegetarian-style lunch, this recipe is incredibly versatile. The combination of textures and the piquant dressing of black vinegar and soy makes it a standout choice for those seeking a healthy yet flavour-packed addition to their repertoire. It is an excellent way to bring bold, restaurant-style flavours into your home kitchen.

Ingredients for French beans With Mushroom XO Sauce

900g french beans, divided
Sale kosher
80ml mushroom soy sauce or 45ml regular soy sauce
2 tablespoons black (Chinkiang) vinegar
2 cucchiai di aceto di riso non condito
1 cucchiaio di zucchero
2 cucchiai di olio vegetale, divisi
110g king trumpet or maitake mushrooms, caps sliced, stalks coarsely chopped
110g shiitake mushrooms, sliced
60mls brandy
1 shallot, very thinly sliced
1 peperoncino Fresno, affettato sottile
2 spicchi d'aglio, affettati sottilmente
2 tablespoons small dried prawns or a splash of fish sauce
4 spring onions, green parts only, thinly sliced on a diagonal, divided
1 tablespoon chilli oil

How to make French beans With Mushroom XO Sauce

Working in batches, cook three-quarters of french beans in a large pan 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 french beans. Heat 1 tablespoon oil in a large frying pan over medium-high. Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about 5 minutes. Transfer to a plate.

Add remaining 1 tablespoon oil to same frying pan and cook king trumpet and shiitake mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Remove frying pan from heat and carefully add brandy away from heat source. Return frying pan to heat and tilt to ignite brandy. Once flames have subsided, add shallot, chilli, garlic, dried prawns, half of spring onions, 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 chilli oil and all of the french beans and toss well to combine. Serve topped with remaining spring onions.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.