Chinese sausage and green beans, ready to eat ^_^
Chinese Sausage and Green Beans
chinese blimp and green beans, that ’ s all it is !
This is an easy dish that we like to make for weekend lunches. You can serve it as a chief serve ( which is what we normally do ) or a side dish to go with a few other recipes.
It ’ mho something I recall my ma always making for us as kids. And now I make it with my conserve .
Ingredients for Chinese sausage and green beans
Ingredients
You need merely two main ingredients :
- Green Beans
- Chinese Sausage (aka Lap Cheong)
We add one winder component for spirit :
- Minced Garlic – the more garlic the better! Feel free to double or even triple the amount of garlic in this recipe. My mom uses a whole head of garlic each time.
The flavorer sauce is made from 3 pantry ingredients :
- Chicken Broth – We just mix this with hot water.
- Oyster Sauce
- Soy Sauce
Bonus :
- White Pepper – If you have white pepper, add it! I love white pepper in this dish ^_^
Chinese sausage and green beans on rice
Method
This dish comes in concert reasonably quickly, so it ’ sulfur decent to prepare and have everything in space .
- First thing is to trim and blanch the green beans.
- Slice and saute the Chinese sausages, and then put them back on a plate.
- Then stir fry the green beans and garlic.
- Add the Chinese sausages back in.
- Add the sauce mixture.
- Cook a few more minutes and then you are time! Time to eat.
Pretty aboveboard and easy .
Chinese sausage (aka lap cheong), sliced and waiting to be cooked
Chinese Sausage
chinese blimp is the democratic name, but in Hawaii everyone ( whether you ’ re Chinese or not ) calls it lap cheong which is the yue name for these sausages. They ’ ra dessert and fantastic and normally sold in packs of 10 .
On the mainland, you can find chinese sausage at all chinese markets. In Hawaii can we can get chinese sausage at closely all markets. tied Costco Hawaii and our local drugstore sells taiwanese sausage. Just make surely to ask for it by the name “ lap cheong ” ( otherwise everyone will think you are a tourist ) ^_^
taiwanese sausage is sold dry and keeps in the electric refrigerator for a retentive time. merely take out however many sausages you need each time, and put the perch back in a sealed bag .
For this recipe, all you need to do is slice the blimp. I like to slice it sparse ( like 1/4-inch compact ) and at an slant ( so that you get longer, more elegant pieces ). Saute them for a few minutes over medium heat, and then remove the sausages to a plate while you cook the greens beans .
Make sure you remove them to a paper towel lined plate. chinese sausages are delightfully fatty ( so much spirit ! ) But we don ’ t need all that fat, so the wallpaper towel helps to soak up some of the fatten .
You ’ ll besides be left with a good measure of fatten in the pan. Drain off the overindulgence fat ( we pour it into an empty can that we store in the deep-freeze for this purpose ). There ’ randomness no want to wipe down the pan, a the small remaining fat will be used to saute the park beans in the adjacent step .
Chinese Sausage Recipes
If you love lap cheong american samoa much as we do, check out our chinese sausage Over Rice recipe…the solid dish is made in the rice cooker .
Yang Chow Fried Rice is our go-to taiwanese blimp fried rice recipe. It has shrimp, lap cheong, and eggs. Season with fish sauce and finish with green onions .
My favorite way to eat lap cheong scantily requires a recipe. Just slit and pan child. feed with rice or congee/jook .
There are a million different ways to eat lap cheong ! We ’ ll post more recipes soon .
Green beans, blanched and drained
Green Beans
You can use any kind of green beans. In this recipe I ’ thousand using french green beans ( besides called haricots verts ) …I love them because they ’ re long and thin and sweeter than many other types of green beans.
To prepare the green beans for this recipe, trim both ends of each bean. Bring a potentiometer of water to a boil and blanch the beans for 3 minutes. Drain and shock the beans in a bowl of cold water ( this stops the cook and help the green beans retain that bright greens tinge ). The photograph above is of the green beans right after blanching .
Chinese sausage and green beans on rice
Questions
How long does this dish keep? The dish is best eat the day of ( ideally adenine soon as you ’ re done cook when it ’ s still hot and sizzling ! ) But if you have leftovers, merely store them in a seal container in the refrigerator. To reheat, microwave for 1-2 minutes. What other dishes should I serve with this? I frequently make this dish for a bare weekend lunch. This recipe is good as a main dish for two people to share ( don ’ metric ton forget to cook rice or congee/jook ). If you ’ re serving this with other dishes, it goes well with our recipes for Hot Sesame Oil Tofu, Ants Climbing A Tree ( noodles ), and Garlic and Fish Sauce Eggplant recipes. Substitution options? You can ’ thyroxine substitute anything for the chinese blimp, but you can use any type of green bean. Or replace the green beans entirely with sugar gingersnap peas or broccoli florets. 
Chinese sausage and green beans
Chinese Sausage and Green Beans Recipe
See below and enjoy ^_^
Continue to Content
Chinese Sausage and Green Beans
succumb :
Serves 2 as a main dish
homework time :
10 minutes
cook clock :
10 minutes
total time :
20 minutes
This childlike bustle fry of taiwanese blimp ( lave cheong ) and green beans makes for a promptly lunch or dinner. Season with garlic, chicken broth, oyster sauce, and soy sauce. feed with rice ^_^
Ingredients
- 1 pound green beans
- 3 Chinese sausage (lap cheong) links
- 5 garlic cloves, minced
- ¼ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon white pepper (optional)
Instructions
- Prepare the green beans. Trim the ends and blanch for 2 minutes.
- Prepare the seasoning sauce. Mix the chicken broth, oyster sauce, soy sauce, and white pepper together in a small bowl. Set aside.
- Slice the lap cheong into thin pieces. Saute over medium heat till crisp. Remove the lap cheong to a paper towel lined plate. Pour the excess fat from the pan.
- Turn the heat to medium-high heat. Add the green beans. Saute for 3 minutes, try to get a nice char or blister on the green beans if you can.
- Add minced garlic to the pan. Saute for one minute.
- Add the lap cheong back. Combine and saute for 1 minute.
- Pour in the sauce. Cook for 2 more minutes (until the sauce is almost all absorbed). Serve hot with rice.
