Stir-Fried Chinese Sausage Kailan
Med
A classic Cantonese autumn stir-fry combining crisp, vibrant kailan with smoky, savoury Chinese sausage and lap yuk.
Cooking Steps
12
STEP 1 OF 12
Blanch the Lap Mei
USES
Chinese Sausage, steamed, sliced (2 stick)·Liver Sausage, steamed, sliced (2 stick)·Cured Meat, skin removed, sliced (120 gram)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Place all Chinese sausages and lap yuk into boiling water briefly to remove surface impurities.
STEP 2 OF 12
Steam the Sausages
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Steam the sausages and lap yuk separately, removing the sausages after eight minutes.
STEP 3 OF 12
Prepare the Kailan
USES
Chinese Kale, diagonally sliced (600 gram)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Trim the tough base, peel older stems, and cut kailan diagonally into pieces.
STEP 4 OF 12
Soak the Kailan
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Add a pinch of salt to water and soak the kailan briefly, then prepare aromatics.
STEP 5 OF 12
Prep Aromatics and Sauce
USES
Ginger, sliced (7 slice)·Shallot, sliced (4 clove)·White Sugar (1.5 tablespoon)·Cornstarch, mixed with water (0.5 teaspoon)·Oyster Sauce, (for sauce) (1 tablespoon)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Slice ginger, shallots, garlic, and coloured peppers, then mix cornstarch water, sugar, and oyster sauce.
STEP 6 OF 12
Slice the Lap Mei
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Remove the skin from lap yuk and slice all steamed lap mei into pieces.
STEP 7 OF 12
Stir-fry the Kailan
USES
Salt (1 teaspoon)·Rice Wine, splash around wok (2 tablespoon)·Cooking Oil (0 as needed)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Heat wok on maximum flame, add oil and ginger, then stir-fry kailan with rice wine, salt, and sugar.
STEP 8 OF 12
Drain and Set Aside
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Pour off excess water from the kailan and set aside.
STEP 9 OF 12
Pan-fry the Lap Mei
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Add lap mei to the wok on low heat and pan-fry until lightly caramelised, rendering out the fat.
STEP 10 OF 12
Sauté Aromatics
USES
Mixed Bell Peppers, decorative strips (0 as needed)·Garlic, minced (4 clove)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Add coloured peppers and garlic to the wok and stir-fry until fragrant.
STEP 11 OF 12
Combine and Stir-fry
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Return kailan and lap mei to the wok, toss together, then pour in the prepared sauce mixture.
STEP 12 OF 12
Finish and Season
USES
Light Soy Sauce, to taste (1 tablespoon)·Sesame Oil, finishing drizzle (0.33 tablespoon)
YouTube酒滿飯寶 Chef Po
Open on YouTube ↗Add a drizzle of rice wine and sesame oil, stir-fry to combine, then add a splash of light soy sauce to taste.
Did this recipe work for you?
Tastes good?
Easy to follow?