Blistered Green Beans with XO Sauce

• 1/2 cup small dried shrimp (see Note)
• 1/3 cup dried scallops (see Note)
• 2 cups boiling water
• 1/4 cup diced country ham or prosciutto (1/2 ounce)
• 8 garlic cloves
• 1 medium shallot, coarsely chopped
• One 1/2-inch piece of fresh ginger, peeled and sliced
• 2 tablespoons soy sauce
• 1 1/2 teaspoons crushed red pepper
• 1 1/2 teaspoons sugar
• 1 1/4 cups rice bran, grapeseed or canola oil
• 1 pound green beans
• Salt
• Black pepper
• Lemon wedges, for serving

1. In a small bowl, cover the dried shrimp and scallops with the boiling water and let stand until softened, about 15 minutes.
2. Drain well.
3. In a mini food processor, combine the shrimp, scallops and ham with the garlic, shallot, ginger, soy sauce, crushed red pepper and sugar.
4. Pulse until minced.
5. Scrape the mixture into a small saucepan and stir in 1 cup of the oil.
6. Bring to a boil over moderately high heat; reduce the heat to a simmer and cook until the solids are dark golden and fragrant, about 30 minutes.
7. Remove the XO sauce from the heat and let cool to room temperature.
8. Heat a large wok or skillet over high heat for 5 minutes.
9. Drizzle in the remaining 1/4 cup of oil, add the green beans and cook for 2 to 3 minutes, tossing every 30 seconds; the beans are done when theyre tender and blistered in spots.
10. Drain off the oil.
11. Stir in 1/4 cup of the XO sauce; toss until the beans are evenly coated.
12. Season with salt and pepper and transfer to a platter.
13. Serve with lemon wedges.

shrimp, boiling water, country ham, garlic, shallot, ginger, soy sauce, red pepper, sugar, rice bran, green beans, salt, black pepper, lemon wedges

Taken from www.foodandwine.com/recipes/blistered-green-beans-xo-sauce (may not work)