Green Bean and Chinese Sausage Stir-fry |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I always wondered what to do with lop chong, those small, slightly sweet Chinese sausages. I finally learned that they should be boiled for a few minutes, then sliced and stir-fried. I first tried this recipe when my husband returned from Costco with a HUGE bag of frozen baby green beans. It's quick, authentic and good. Modified somewhat from the Martha Stewart Cookbook. Ingredients:
8 ounces sweet chinese sausage (lop chong) |
1 lb small green beans, fresh or frozen,washed and trimmed (if fresh) |
3 tablespoons peanut oil |
2 cloves garlic, sliced |
1 1/2 teaspoons salt |
1/4 cup chicken broth |
2 tablespoons oyster sauce |
Directions:
1. Bring the sausages to boil in water, cook for 5 minutes; cool slightly, then slice on the diagonal into 1/2-inch slices.
2. Heat a wok or large skillet over high heat and then add 2 tablespoons of the oil.
3. Add the garlic and salt and cook for a few seconds, then add the green beans and cook, stirring and tossing constantly, for 6 minutes.
4. Add chicken broth, cover the pan and cook until crisp-tender, about 2 to 3 minutes longer.
5. Push the beans to one side, pour the remaining oil in the space and stir-fry the sausage for 2 minutes.
6. Mix with the green beans, add the oyster sauce and stir until heated through.
7. Serve as a side dish or as a main course over brown rice.
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