Green beans, lap cheong sausage and water chestnuts

Green beans, lap cheong sausage and water chestnuts

Đo xào lạp sưon, mã thay

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Lap cheong is a garlicky, Chinese pork sausage, available from Asian grocers. It freezes well, so if you need to buy a large pack, freeze the rest for next time you make this dish.

Ingredients

Quantity Ingredient
500g green beans, topped and tailed
2 lap cheong sausages, thinly sliced
40g water chestnuts, thinly sliced
1 tablespoon soy sauce

Method

  1. Cook the beans for about 5 minutes in a saucepan of boiling salted water. Drain well.
  2. Heat a wok and add the lap cheong - there's no need to add any oil to the wok as the sausage contains enough fat to prevent it sticking
  3. Stir-fry over high heat for 1 minute, then add the beans and water chestnuts. Toss to ensure the water chestnut evenly distributed.
  4. Lastly, add the soy sauce and give the beans a final toss.
  5. Remove from the wok and serve on a large plate.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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