Stir-fried chinese sausage and cabbage
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Chinese pork sausage |
1 | Head round cabbage | |
2 | slices | Fresh ginger root |
2 | tablespoons | Oil |
½ | teaspoon | Salt (up to) |
1 | cup | Stock |
Directions
1. Steam Chinese sausage until translucent (about 15 minutes). Let cool slightly, then slice diagonally in ½-inch sections.
2. Cut cabbage in strips. Mince ginger root.
3. Heat oil. Add salt, then ginger, and stir-fry a few times. Add cabbage; stir-fry to soften (about 2 minutes).
4. Add Chinese sausage and stir-fry 1 minute more.
5. Stir in and heat stock quickly; then cook, covered, over medium heat until cabbage is done (about 10 minutes). Serve at once.
VARIATIONS : For the Chinese pork sausage, substitute Chinese liver sausage.
For the cabbage, substitute string beans, cut in 1-½ inch sections; or Chinese cabbage stems, also cut in 1-½ inch sections (simmer these only 2 to 3 minutes in step 5).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .