CHINESE CABBAGE STIR-FRY

INGREDIENTS

• 1 tbsp cooking oil
• 2 Chinese sausages (Lap cheong), sliced, see note 2
• 1 tsp ginger, julienned
• 250 g cabbage, hand-torn into small pieces, see note 1
• 1 stalk scallions, finely chopped
• 2 tsp oyster sauce
• ½ tsp light soy sauce

INSTRUCTIONS

1. Heat up the wok until it lightly smokes. Pour in oil then add Chinese sausage and ginger.
2. When the sausage slices curl up a little, stir in cabbage and scallions.
3. When the cabbage wilts add oyster sauce and light soy sauce.
4. Stir fry for a further 20 seconds or so. Dish out and serve warm.

NOTES

1. Taiwanese flat cabbage and sweetheart cabbage are the best choices for this recipe. 
2. If you don’t have Chinese sausage to hand, use pork belly slices instead. Marinate with light soy sauce, Shaoxing rice wine, white pepper, salt and a little cornstarch. Then stir fry the same way.

From: https://redhousespice.com/chinese-cabbage-stir-fry/