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Green Bean And Chinese Sausage Stir Fry

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Ingredients

Adjust Servings:
8 ounces sweet chinese sausage (lop chong)
1 lb small green beans fresh or frozenwashed 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

Nutritional information

134
Calories
93g
Calories From Fat
10.4g
Total Fat
1.8 g
Saturated Fat
0mg
Cholesterol
1172.8mg
Sodium
9.7g
Carbs
3.9g
Dietary Fiber
1.6g
Sugars
2.6g
Protein
101g
Serving Size (g)
4
Serving Size

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Green Bean And Chinese Sausage Stir Fry

Features:
    Cuisine:

    I love lop chong! This was a great new addition to my recipe file. used fresh green beans and served it with steamed rice. I have never boiled these sausages before, I normally steam them. Boiling them didn't change the taste or texture, and boiling them may eliminate more of the fat. At any rate, this dish is a keeper.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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., I love lop chong! This was a great new addition to my recipe file. used fresh green beans and served it with steamed rice. I have never boiled these sausages before, I normally steam them. Boiling them didn’t change the taste or texture, and boiling them may eliminate more of the fat. At any rate, this dish is a keeper., 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.


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    Steps

    1
    Done

    Bring the Sausages to Boil in Water, Cook For 5 Minutes; Cool Slightly, Then Slice on the Diagonal Into 1/2-Inch Slices.

    2
    Done

    Heat a Wok or Large Skillet Over High Heat and Then Add 2 Tablespoons of the Oil.

    3
    Done

    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
    Done

    Add Chicken Broth, Cover the Pan and Cook Until Crisp-Tender, About 2 to 3 Minutes Longer.

    5
    Done

    Push the Beans to One Side, Pour the Remaining Oil in the Space and Stir-Fry the Sausage For 2 Minutes.

    6
    Done

    Mix With the Green Beans, Add the Oyster Sauce and Stir Until Heated Through.

    7
    Done

    Serve as a Side Dish or as a Main Course Over Brown Rice.

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    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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