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Lap Chong Stir-fry

1 min read

Lap 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.)

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