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.
Provided by fluffernutter
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 134, Fat 10.4, SaturatedFat 1.8, Sodium 1172.8, Carbohydrate 9.7, Fiber 3.9, Sugar 1.6, Protein 2.6
GREEN BEAN STIR-FRY
Steps:
- Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.
STIR-FRIED GARLIC GREEN BEANS
The green beans should remain crunchy in this dish, which is adapted from Grace Young's recipe in "Stir-Fry to the Sky's Edge."
Provided by Martha Rose Shulman
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
- Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 298 milligrams, Sugar 4 grams
KUNG PAO SAUSAGE AND GREEN BEANS
If Kung Pao chicken is your takeout-menu favorite, you simply must try this version-made with beef sausage and fresh green beans.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients until blended.
- Cook sausage in large nonstick skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally.
- Add beans; stir-fry 4 to 5 min. or until crisp-tender. Add sauce; stir-fry 2 min. or until heated through. Top with nuts.
Nutrition Facts : Calories 240, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 10 g
CHINESE GREEN BEAN STIR-FRY
Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm.
Provided by Jackie O.
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 40
Number Of Ingredients 7
Steps:
- In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir in garlic and ginger; cook, stirring frequently, for 3 to 4 minutes. Season with salt and pepper, and then stir in black bean sauce. Continue cooking until green beans are tender.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 12.3 g, Fat 6.2 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 368.2 mg, Sugar 2.1 g
'CHINESE BUFFET' GREEN BEANS
Every time my family and I go to a Chinese buffet we make a bee line for the green beans! This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal. Make sure to slice the garlic, don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.
Provided by roweena
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 8.1 g, Fat 2.3 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 140.7 mg, Sugar 3.2 g
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