Green Bean And Chinese Sausage Stir Fry

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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.

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Steps

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Bring the sausages to boil in water , cook for 5 minutes.

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Cool slightly , then slice on the diagonal into 1 / 2-inch slices.

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Heat a wok or large skillet over high heat and then add 2 tablespoons of the oil.

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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.

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Add chicken broth , cover the pan and cook until crisp-tender , about 2 to 3 minutes longer.

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Push the beans to one side , pour the remaining oil in the space and stir-fry the sausage for 2 minutes.

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Mix with the green beans , add the oyster sauce and stir until heated through.

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Serve as a side dish or as a main course over brown rice.

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Ingredients

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chinese sausage, green beans, peanut oil, garlic, salt, chicken broth, oyster sauce