Green Bean and Chinese Sausage Stir-fry

“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.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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 12 teaspoons salt
  • 14 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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