Cabbage, Mushroom and Lap Cheong Stir Fry

Cabbage, Mushroom and Lap Cheong Stir Fry is a simple Chinese inspired stir fry prepared with cabbage and lap cheong as its main ingredient then is accompanied by young corn, mushrooms, spring onions and red pepper. The Lap Cheong on this stir fry gives it a lot of flavour that is quite different with other stir fries!

Cabbage, Mushroom and Lap Cheong Stir Fry, so what’s special about this dish today? Well, when it comes to stir fries the usual choice of protein is either pork, chicken or beef but have you tried using this Chinese sausage called Lap Cheong? This sausage is a flavour powerhouse with a sweet-salty flavour plus its fat content, it gives dishes that special flavour you can’t usually get from other protein sources, smoky, savoury and fatty.

While I use this frequently on other dishes like steamed chicken and fried rice, I rarely use them on stir fries but today that will change as I am using it on a simple cabbage and mushroom stir fry to give it a nice flavour boost.

Cabbage, Mushroom and Lap Cheong Stir Fry

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Cabbage, Mushroom and Lap Cheong Stir Fry is a simple Chinese inspired stir fry prepared with cabbage and lap cheong as its main ingredient then is accompanied by young corn, mushrooms, spring onions and red pepper.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 small cabbage, chopped
• 3 pcs Chinese sausage / Lap cheong, sliced
• 150 g pork jowl, cubed
• 1 large red capsicum, sliced
• 10–12 pcs baby corn, sliced
• 400 g can straw mushroom, drained and sliced in half
• 4 pcs shiitake, rehydrated and sliced
• 3 stalks spring onions, sliced white and green parts separated
• 4 cloves garlic, minced
• 1/2 cup chicken stock
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp sugar
• 1 tsp cornstarch
• salt
• oil

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Instructions

1. In a wok over medium heat add oil then sauté garlic and white parts of spring onions.
2. Bring heat to high then add the pork jowls and stir-fry for 2 minutes or until it turns golden brown
3. Add the Chinese sausage and stir-fry for 1 minute
4. Add the straw mushrooms and shiitake, stir-fry for 1 minute
5. Add the cabbage, red capsicum and baby corn, keep stirring for 2 minutes.
6. In a small bowl combine chicken stock, oyster sauce, soy sauce, Chinese cooking wine, sugar and cornstarch, mix until free of lumps then pour into the wok, continue to stir fry until the cabbage wilts and the sauce thickens.
7. Season with salt if needed, place in a serving platter then serve.

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