Lap Chong Stir-fry
1 min readLap Chong is a traditional Chinese pork sausage that’s smoked, spiced, and sweetened.
Serves 2-4
Ingredients
3 Chinese sausages (lap chong)
2 tablespoons oil for stir-frying
1 teaspoon minced shallot
6 large cabbage leaves, shredded
1 ⁄2 cup chicken broth
1 teaspoon Chinese rice wine or dry sherry
2 green onions, finely chopped on the diagonal
1. Cut the sausage on the diagonal into bite-sized pieces.
2. Add oil to a preheated wok or skillet. When oil is hot, add the shallot and stir-fry briefly. Add the sausages. Stir-fry for about 2 minutes, then push the sausages up to the side of the wok. Add the cabbage. Stir-fry for about 2 minutes. Add the chicken broth and rice wine in the middle of the wok and bring to a boil.
3. Simmer, covered, for 3–4 minutes, stir in the green onions, and serve hot.
How to Clean a Carbon Steel Wok
Never scrub the wok with an abrasive cleanser. Instead, remove stubborn food particles with a nonmetallic scrubber. Wash the wok in soapy water. To ensure it dries completely, leave for a few minutes on the stove with the heat turned low. Add a light coating of oil before storing in the cupboard. (You can skip this last step if the wok sees a lot of use.)
