Stir-fried Chinese Sausage And Cabbage
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Chinese pork sausage |
| 1 | Head round cabbage | |
| 2 | Fresh ginger root | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | up to | |
| 1 | c | Stock |
INSTRUCTIONS
Steam Chinese sausage until translucent (about 15 minutes). Let cool slightly, then slice diagonally in 1/2-inch sections. Cut cabbage in strips. Mince ginger root. Heat oil. Add salt, then ginger, and stir-fry a few times. Add cabbage; stir-fry to soften (about 2 minutes). Add Chinese sausage and stir-fry 1 minute more. Stir in and heat stock quickly; then cook, covered, over medium heat until cabbage is done (about 10 minutes). Serve at once. VARIATIONS : For the Chinese pork sausage, substitute Chinese liver sausage. For the cabbage, substitute string beans, cut in 1-1/2 inch sections; or Chinese cabbage stems, also cut in 1-1/2 inch sections (simmer these only 2 to 3 minutes in step 5). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 115
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 3.8mg
Sodium: 1052.2mg
Potassium: 156.5mg
Carbohydrates: 6g
Fiber: <1g
Sugar: 2.1g
Protein: 2.7g