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Prep 10 mins
Cook 15 mins
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.
- Bring the sausages to boil in water, cook for 5 minutes; cool slightly, then slice on the diagonal into 1/2-inch slices.
- Heat a wok or large skillet over high heat and then add 2 tablespoons of the oil.
- 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.
- Add chicken broth, cover the pan and cook until crisp-tender, about 2 to 3 minutes longer.
- Push the beans to one side, pour the remaining oil in the space and stir-fry the sausage for 2 minutes.
- Mix with the green beans, add the oyster sauce and stir until heated through.
- Serve as a side dish or as a main course over brown rice.
I love lop chong! This was a great new addition to my recipe file. I 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.