Side Pannel
Stir-Fried Chinese Sausage and Cabbage
Stir-Fried Chinese Sausage and Cabbage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 1/2 lb Chinese pork sausage
- 1 Head round cabbage
- 2 sl Fresh ginger root
- 2 tb Oil
- 1/2 ts Salt
- 1/2 -(up to)
- 1 c Stock
Directions
1. Steam Chinese sausage until translucent (about 15 minutes). Let cool
slightly, then slice diagonally in 1/2-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 1-1/2 inch sections; or
Chinese cabbage stems, also cut in 1-1/2 inch sections (simmer these only 2
to 3 minutes in step 5).
slightly, then slice diagonally in 1/2-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 1-1/2 inch sections; or
Chinese cabbage stems, also cut in 1-1/2 inch sections (simmer these only 2
to 3 minutes in step 5).
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