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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Units: US | Metric
- 1Bring the sausages to boil in water, cook for 5 minutes; cool slightly, then slice on the diagonal into 1/2-inch slices.
- 2Heat a wok or large skillet over high heat and then add 2 tablespoons of the oil.
- 3Add the garlic and salt and cook for a few seconds, then add the green beans and cook, stirring and tossing constantly, for 6 minutes.
- 4Add chicken broth, cover the pan and cook until crisp-tender, about 2 to 3 minutes longer.
- 5Push the beans to one side, pour the remaining oil in the space and stir-fry the sausage for 2 minutes.
- 6Mix with the green beans, add the oyster sauce and stir until heated through.
- 7Serve as a side dish or as a main course over brown rice.
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Nutritional Facts for Green Bean and Chinese Sausage Stir-fry
Serving Size: 1 (101 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 134.0
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 1.7 g
- Cholesterol 0.0 mg
- Sodium 1172.8 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 3.9 g
- Sugars 1.6 g
- Protein 2.5 g
The following items or measurements are not included: