Ingredients with Measurements:
- 4 Chinese sausages, sliced diagonally
- 1 pound bok choy, trimmed and sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, minced
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and a pinch of salt and pepper. Set aside.
2. Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat.
3. Add sliced Chinese sausages and stir-fry for 2-3 minutes until browned and crispy. Remove from wok and set aside.
4. Add minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant.
5. Add sliced bok choy and stir-fry for 2-3 minutes until wilted and tender.
6. Return the cooked Chinese sausages to the wok and pour in the sauce mixture. Stir-fry for another minute until the sauce thickens and coats the ingredients evenly.
7. Adjust seasoning with salt and pepper if needed.
8. Serve hot with steamed rice.
20-25 minutes
Temperature: High heat
Serving size: 4
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 13g
- Protein: 16g
Substitutions for ingredients:
- Chinese sausages can be substituted with any other type of sausage or protein such as chicken, beef, or tofu.
- Bok choy can be substituted with other leafy greens such as kale or spinach.
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar.
Variations:
- Add sliced mushrooms or bell peppers for extra texture and flavor.
- Use hoisin sauce instead of oyster sauce for a sweeter taste.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Slice the Chinese sausages diagonally to create more surface area for browning and crisping.
- Trim the bok choy stems to ensure even cooking.
- Cook the bok choy first before adding the sauce to prevent it from becoming too watery.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or platter for family-style dining.
- Garnish with sliced scallions or sesame seeds for added color and texture.
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with a light and refreshing cucumber salad or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Cucumber salad
- Pickled vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the bok choy is too watery, remove it from the wok and drain off any excess liquid before returning it to the wok.
Food safety advice:
- Make sure to cook the Chinese sausages thoroughly to prevent any foodborne illnesses.
- Wash and dry the bok choy thoroughly before cooking to remove any dirt or debris.
Food history:
- Chinese sausages, also known as lap cheong, are a popular ingredient in Chinese cuisine and are made from pork and various seasonings such as soy sauce, rice wine, and sugar.
- Bok choy, also known as Chinese cabbage, is a leafy green vegetable commonly used in Chinese cooking.
Flavor profiles:
- The Chinese sausages add a savory and slightly sweet flavor to the dish, while the bok choy provides a fresh and slightly bitter taste.
- The sauce mixture adds a umami-rich flavor with hints of sweetness and saltiness.
Serving suggestions:
- Serve hot with steamed rice and a side of pickled vegetables for a complete meal.
- Pair with a light and refreshing cucumber salad for a balanced and flavorful meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese