With Timestamps
Stir-Fried Chinese Sausage Kailan
Med
A classic Cantonese autumn stir-fry combining crisp, vibrant kailan with smoky, savoury Chinese sausage and lap yuk.
Reference video
Opens directly on YouTube. The video is not GoChop content.
簡易家庭菜《芥蘭炒臘味》| Stir-fried Kai Lan with Chinese Sausage
Video by 酒滿飯寶 Chef Po
Watch on YouTube
Video rights belong to the original creator and YouTube.
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)
Place all Chinese sausages and lap yuk into boiling water briefly to remove surface impurities.
Go to YouTube · 0:37STEP 2 OF 12
Steam the Sausages
Steam the sausages and lap yuk separately, removing the sausages after eight minutes.
Go to YouTube · 1:13STEP 3 OF 12
Prepare the Kailan
USES
Chinese Kale, diagonally sliced (600 gram)
Trim the tough base, peel older stems, and cut kailan diagonally into pieces.
Go to YouTube · 1:35STEP 4 OF 12
Soak the Kailan
Add a pinch of salt to water and soak the kailan briefly, then prepare aromatics.
Go to YouTube · 2:35STEP 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)
Slice ginger, shallots, garlic, and coloured peppers, then mix cornstarch water, sugar, and oyster sauce.
Go to YouTube · 2:45STEP 6 OF 12
Slice the Lap Mei
Remove the skin from lap yuk and slice all steamed lap mei into pieces.
Go to YouTube · 5:10STEP 7 OF 12
Stir-fry the Kailan
USES
Salt (1 teaspoon)·Rice Wine, splash around wok (2 tablespoon)·Cooking Oil (as needed)
Heat wok on maximum flame, add oil and ginger, then stir-fry kailan with rice wine, salt, and sugar.
Go to YouTube · 5:55STEP 8 OF 12
Drain and Set Aside
Pour off excess water from the kailan and set aside.
Go to YouTube · 7:45STEP 9 OF 12
Pan-fry the Lap Mei
Add lap mei to the wok on low heat and pan-fry until lightly caramelised, rendering out the fat.
Go to YouTube · 7:57STEP 10 OF 12
Sauté Aromatics
USES
Mixed Bell Peppers, decorative strips (as needed)·Garlic, minced (4 clove)
Add coloured peppers and garlic to the wok and stir-fry until fragrant.
Go to YouTube · 8:39STEP 11 OF 12
Combine and Stir-fry
Return kailan and lap mei to the wok, toss together, then pour in the prepared sauce mixture.
Go to YouTube · 9:09STEP 12 OF 12
Finish and Season
USES
Light Soy Sauce, to taste (1 tablespoon)·Sesame Oil, finishing drizzle (0.33 tablespoon)
Add a drizzle of rice wine and sesame oil, stir-fry to combine, then add a splash of light soy sauce to taste.
Go to YouTube · 9:54Did this recipe work for you?
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