Chinese Sausage and Green Beans

Method8 steps

1. 1

   Step 1: Trim the ends of the 1 lb green beans. Bring a pot of blanching water to a boil, add the beans and blanch for 2 minutes. Drain, cool them in the separate cold-water bowl to stop cooking, then drain well again. Set aside the one batch of blanched beans; discard the blanching and cooling water.

   Blanch green beans · 2 minUses 1 lb green beans · Water for blanching the green beans · Cold water to cool the blanched green beans

2. 2

   Step 2: Mix the ¼ cup prepared chicken broth, 1 tbsp oyster sauce and 1 tbsp soy sauce in a small bowl. If using it, mix in the optional 1 tsp white pepper. Set aside this one seasoning-sauce batch.

   Uses ¼ cup prepared chicken broth · 1 tbsp oyster sauce · 1 tbsp soy sauce · 1 tsp white pepper, optional

3. 3

   Step 3: Slice the three lap-cheong links on the diagonal into approximately ¼-inch pieces. Pan-fry over medium heat until crisp and fully cooked according to the sausage package; a raw ground-pork sausage must reach 160°F (71°C). Transfer all the cooked sausage to a paper-towel-lined plate. Pour off the excess rendered fat, leaving a thin amount in the same pan for frying the beans.

   Uses 3 Chinese sausage (lap cheong) links

4. 4

   Step 4: Turn the pan to medium-high heat. Add the one drained batch of blanched green beans to the actual fat left from cooking the sausage. Stir-fry for 3 minutes, aiming for light blistering or charring on the beans.

   Fry green beans · 3 minUses Blanched and drained green beans · Actual thin amount of rendered fat left in the pan after pouring off excess

5. 5

   Step 5: Add the five minced garlic cloves to the frying beans. Stir-fry for 1 minute, until the garlic is fragrant without burning.

   Fry garlic · 1 minUses Stir-fried green beans · 5 garlic cloves, minced

6. 6

   Step 6: Return the one plate of cooked lap-cheong slices to the garlic-and-green-bean pan mixture. Combine and stir-fry for 1 minute.

   Return cooked sausage · 1 minUses Garlic green beans · Cooked drained lap-cheong slices

7. 7

   Step 7: Pour in the one prepared seasoning-sauce batch, including the white pepper only if it was selected. Cook for 2 minutes, until the sauce is nearly absorbed and coats the sausage and beans. Divide the completed dish between two main-dish portions and serve hot with the actual desired amount of ready cooked rice or congee.

   Finish sauce-coated beans · 2 minUses Cooked lap cheong and garlic green beans · Prepared seasoning sauce · Ready cooked rice or congee, to serve

8. 8

   Step 8: Refrigerate actual leftovers promptly in a sealed container and use within 3–4 days. Microwave the leftover portion for the source 1–2-minute guide, stirring and continuing as needed until hot throughout at 165°F (74°C).

   Uses Actual remaining cooked dish, if any