Crisp-tender green beans with yellow summer squash, onions and juicy chunks of sausage. Fast and good. Probably a side dish, but it's also a quick, filling dinner for one.
- large saucepan with deep sides -or- a wok
Quick and simple
1 lb. green beans
2 large yellow summer squash
1 large white onion
1/2 lb. sausage (I used Hillshire Farms Polska Kielbasa sausage link)
[1 tsp. peanut oil-- optional]
1. Wash and remove ends from the green beans and summer squash. Leave the green beans nice and long, but cut the squash into 1/2" thick slices. Halve (or even quarter) the slices if the circles are not bite-sized. Wash and peel onion. Slice the onion into this circles (as if you were making onion rings), then half each 'disk' into semicircles. Rise the sausage and cut it into 1.5" pieces. Quarter each piece lengthwise, so you have bite-sized 'links' of meat.
2. Place the green beans into the large saucepan with about 2 Tbsp. water. Boil the green beans over medium high heat for 2 to 3 minutes, stirring occasionally to uniformly cook the beans.
3. Once the water has almost all boiled off, add in the sausage and yellow squash. Cook for 5 more minutes, stirring well. You don't need any more water.. the squash will give some up.
4. Add in the onion slices and, if needed, the peanut oil. Turn the heat up to high and stir-fry the veggies+meat for 2 to 3 more minutes. Stir often, scraping the bottom of the saucepan-- you want the veggies to sizzle and brown, but not get burnt. Serve when the beans and zucchini are crisp-tender, the onions are wilted and sausage browned.