Cabbage With Chinese Sausage

Women‍‍`s Corner
January 1, 2021

Cabbage and Chinese sausage pair together nicely during this simple home-cooked dish. Both Chinese pork sausages and hot bean sauce are available at Asian markets. Hot bean sauce (Toban Djan) may be a fermented paste that mixes hot chilies with broad beans, also called fava beans. If you do not want to feature a cornstarch/water thickener at the top , reduce the quantity of chicken stock to 2 tablespoons. Cabbage with Chinese sausage serves 4 to six as a entremots.

Ingredients :

- 1 - 1 1/4 pounds suey choy (Napa cabbage)

- 2 Chinese pork sausages (Lop Cheong)

- 2 green onions (spring onions, scallions)

- 1/4 cup reduced-sodium chicken broth

- 1 teaspoon (or to taste) hot bean sauce (Toban Djan)* or chili paste

- 1/2 teaspoon granulated sugar

- 1 teaspoon cornstarch

- 2 teaspoons water

- 2 tablespoons canola or peanut oil for stir-frying

- 2 garlic cloves (minced, about 3 teaspoons)

- 1/2 teaspoon salt

- 1 tablespoon rice wine or dry sherry

Method : Gather the ingredients. Remove the core from the cabbage. Chop the leaves crosswise into even pieces about 1 1/2 inches wide. Thinly slice the sausage on the diagonal. Chop the scallion into 1-inch pieces. In a small bowl, combine the chicken stock , hot bean sauce, and sugar. during a separate small bowl, stir together the cornstarch and water. Preheat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add the garlic and salt. Stir for 10 - 15 seconds. Add the lower white parts of the scallion , and therefore the sausage. Stir-fry the sausage for two minutes.

Push the sausage to the edges of the pan. Add the chopped cabbage. Sprinkle the rice wine or sherry over. Stir-fry for about 1 1/2 minutes, until the green leaves darken slightly. Restir the sauce and pour it over the cabbage. Reduce heat and let simmer for 1 1/2 minutes. Add the green onions. Check the seasoning, adding soy , salt or pepper if desired. Give the cornstarch and water mixture a fast re-stir. Turn the warmth copy and add the mixture within the middle of the wok, stirring quickly to thicken. Stir to combine everything together and serve hot.

Enjoy!

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