Cooking with Edel: Stir-Fried Green Beans with Chinese Sausage

For me, green beans (or Baguio beans to most Pinoys) are one of those veggies that are versatile and easy to prepare. I can think of at least 10 ways to cook it. Sometimes, I use it as one of the ingredients of a dish, other times as the main ingredient. Sometimes, it’s our main viand, other times it’s our side dish. Last Friday, I whipped up Stir-fried Green Beans with Chinese Sausage to go with our chicken katsu for lunch. It’s one of those easy-to-cook dishes that require very minimal preparation and cooking time.


Get the recipe after the jump…


green beans (200 to 250g), cut into 1 ½ to 2-inch long
2 pcs. Chinese sausage (I use the Fat & Thin brand), cut into small pieces
4 cloves garlic, minced
1 medium-sized onion, sliced
1 tbsp. cooking oil
4 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 cup water
salt and pepper


1. In a hot pan, pour the cooking oil. Add the garlic and let it turn a little brown. Add the onion and cook until translucent.
2. Add the Chinese sausage and cook until fats and juices are oozing out. Mix them thoroughly with the garlic and onions.
3. Add the green beans to the mix. Add the oyster sauce and the soy sauce. Add the water. Mix everything together. Cover the pan and simmer for five minutes.
4. Add salt and pepper as desired. Mix again.
5. Remove from heat when the green beans have softened enough to your liking. Also, you can have it with more sauce by adjusting the amount of oyster sauce, soy sauce and water.

I like my green beans crunchy (half-cooked) but the hubby likes his soft (overcooked). I made a compromise by cooking the green beans just right – cooked but still firm. Anyway, this dish is already good for three to four people when served as a side dish. The rich and sweet-salty flavors of the Chinese sausage and the oyster sauce give the green beans a more delightful twist. I hope you like it. 🙂

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