Stir-fired Mangetout with Chinese Sausage

Stir-fired mangetout with Chinese sausage (荷蘭豆炒臘腸) is a simple but delicious Cantonese dish.

The Chinese sausages in Southern China are called Lap Cheong (臘腸). They are cured, wind-dried sausages made of minced pork meat and fat. The sausages are seasoned with such ingredients as soy sauce, salt, sugar, Chinese Rose Wine (Mei Kuei Lu Chiew) and spices. They are red in colour and have a unique taste, with a wonderful mix of smoky, sweet and savoury flavours. Some Chinese sausages are made from duck or pork liver. They have a dark brown colour, and are called Yuen Cheong (膶腸). You may use Lap Cheong in this recipe, or a mix of Lap Cheong and Yuen Cheong.

Stir-fired Mangetout with Chinese Sausage (荷蘭豆炒臘腸)

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Serves: 2 Prep Time: 5 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 tsp groundnut oil
• 2 Lap Cheong (or 1 Lap Cheong and 1 Yuen Cheong), sliced thinly and diagonally
• 200g mangetout
• 1 garlic clove, thinly sliced
• A few slices of ginger
• 1 tbsp Shaoxing wine
• 1 tbsp water
• 1/2 tsp caster sugar

Instructions

1. Heat a wok under medium heat. Add oil, garlic, ginger and sausages. You only need a little oil to lubricate the wok initially. The fat of the sausages will render, providing most of the oil needed for cooking. Fry the sausages until crispy but not burnt.
2. Toss in the mangetout. Add the wine, water and sugar. Turn up the heat. Stir fry for a few minutes until the mangetout turns into a deeper colour and is just cooked. Adjust seasoning with salt.