Chinese Sausage
(Lap Cheong)
& Gai Lan Lo Mein
Chinese Sausage (Lap Cheong) &
Gai Lan Lo Mein
Recipe by Deana Saukam
Simple and quick, this dish hits all of the notes. Featuring sweet, garlicky and spicy Chinese sausage, tender greens and stir-fried soft egg noodles in a vinegary, soy and oyster sauce.
Simple and quick, this dish hits all of the notes. Featuring sweet, garlicky and spicy Chinese sausage, tender greens and stir-fried soft egg noodles in a vinegary, soy and oyster sauce.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- Yield4
Ingredients
For the Noodles:
- 15 ounces fresh Chinese egg noodles* (dried is fine if you can’t find fresh). *Lo Mein or Hong Kong Style Pan Fried Noodles (Chow Mein) are great
- 2 non-spicy Chinese sausages (lap cheong), sliced
- 2 spicy Chinese sausages, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 cups (12 oz / 5-6 stalks) gai lan (Chinese broccoli), chopped, with leaves separated from stems. Can also substitute broccoli, bok choy or green cabbage.
- ¾ cup green onions, chopped
- ¼ cup water
For the Sauce:
- ½ cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
Preparation
1
Cook the noodles until al dente, according to the directions on the package. Rinse with cold water and drain. Set aside.
2
Prepare the sauce by whisking together all of the sauce ingredients in a small bowl until well combined. Set aside.
3
In a wok on medium-high heat, add the Chinese sausage, ginger, and garlic. Allow the ginger and garlic to brown, and let the sausage fat render, about 2-3 minutes, stirring frequently. Remove the ingredients from the wok and place on top of a paper towel. Leave the remaining fat in the wok.
4
In the same wok, on high heat, add the gai lan stems and 2 tablespoons of water, then cover with a lid and steam, until crisp and tender, about 3 minutes. Then, stir in the gai lan leaves and remaining 2 tablespoons of water and let it steam until it is completely cooked, about 2-3 minutes.
5
Add the noodles, green onions, and the sauce. Using tongs, toss the ingredients until well-coated, about 2 minutes.
6
Add sausage, garlic, and ginger and combine before removing from the heat. Serve immediately.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- Yield4
INGREDIENTS
For the Noodles:
- 15 ounces fresh Chinese egg noodles* (dried is fine if you can’t find fresh). *Lo Mein or Hong Kong Style Pan Fried Noodles (Chow Mein) are great
- 2 non-spicy Chinese sausages (lap cheong), sliced
- 2 spicy Chinese sausages, sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 cups (12 oz / 5-6 stalks) gai lan (Chinese broccoli), chopped, with leaves separated from stems. Can also substitute broccoli, bok choy or green cabbage.
- ¾ cup green onions, chopped
- ¼ cup water
FOR THE Sauce:
- ½ cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
PREPARATION
1
Cook the noodles until al dente, according to the directions on the package. Rinse with cold water and drain. Set aside.
2
Prepare the sauce by whisking together all of the sauce ingredients in a small bowl until well combined. Set aside.
3
In a wok on medium-high heat, add the Chinese sausage, ginger, and garlic. Allow the ginger and garlic to brown, and let the sausage fat render, about 2-3 minutes, stirring frequently. Remove the ingredients from the wok and place on top of a paper towel. Leave the remaining fat in the wok.
4
In the same wok, on high heat, add the gai lan stems and 2 tablespoons of water, then cover with a lid and steam, until crisp and tender, about 3 minutes. Then, stir in the gai lan leaves and remaining 2 tablespoons of water and let it steam until it is completely cooked, about 2-3 minutes.
5
Add the noodles, green onions, and the sauce. Using tongs, toss the ingredients until well-coated, about 2 minutes.
6
Add sausage, garlic, and ginger and combine before removing from the heat. Serve immediately.
