First up, my Green Beans with Chinese Sausage and Water Chestnuts – the perfect side that infuses Asian flavors into the traditional Thanksgiving green bean dish. This side dish needs no added oil because the Chinese sausage has plenty of fats (terrible word I know) that will cook down and provide just enough to crisp up the dish. Think of it as bacon, but with the consistency of dried salami. Trust me, it’s so good paired with the crunch and mild flavors of the water chestnuts and green beans.
And just in case you need to keep this dish warm while cooking and baking up your other menu items, place it in a 200 degree F oven for no longer than 30 minutes; it will stay warm and crisp without overcooking.
- 3 garlic cloves, minced
- 2 Chinese sausage, thinly sliced
- 1 lb green beans, trimmed
- 1 can water chestnuts, roughly chopped
- 1 tbsp soy sauce
- Heat a nonstick pan to medium-high heat and add the garlic and Chinese sausage. Cook until the garlic is golden and the sausage is slightly crisp.
- Add the green beans and cover with a lid to cook for 5 minutes.
- Uncover the pan and add the water chestnuts and soy sauce. Saute for 5 minutes or until the green beans are tender.