Serves: 4
Total Calories: 487
1. Steam Chinese sausage until translucent (about 15 minutes). Let cool slightly, then slice diagonally in 1/2-inch sections.
2. Cut cabbage in strips. Mince ginger root.
3. Heat oil. Add salt, then ginger, and stir-fry a few times. Add cabbage stirfry to soften (about 2 minutes).
4. Add Chinese sausage and stir-fry 1 minute more.
5. 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).
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chinese Sausage And Cabbage recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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