Sausage, Mushroom and Squash Stir-Fry

Sausage Squash pic1

Chinese sausage and mushroom are two of the classic ingredients Cantonese people love to use in their cooking, such as the popular clay pot dishes and tasty stir-fries. You can make a simple meal by steaming a few sausages and add fried eggs, serve over steamed rice and veggie, drizzle with sweet soy sauce and hot oil. 臘腸飯 is a simple, delicious meal good for lunch or dinner. Cooking at home is much better than going out to a restaurant after a long day.

I only eat Chinese sausage once in a while because of the saturated fat and cholesterol in processed food. Unfortunately, I love Chinese style sausage, more fat the better. It is like bacon in America, Chinese sausages make everything taste better; the sweet, salty, smoky flavors are incredibly tempting, unlike any other meat you have tried before.

Chinese sausage (臘腸) is made from ground pork marinated in soy sauce, wine, sugar and other seasonings. It is then pumped into casing, dried, cured and smoked to pure perfection. You can find Chinese style sausage in large Asian markets. 白油腸 probably is the most popular choice because it has a good ratio of fat and lean meat with amazing flavor. Other choices are chicken, duck liver, or half pork and half chicken. For storage, put the remaining sausage links in the freezer once the package is opened.

Sausage and mushroom (冬菇臘腸) add tons of flavor to your dish. You can steam and
stir fry them, make fried rice and dumplings, the possibilities are endless. Today we are making a summer squash stir-fry. Feel free to use green beans, zucchini, asparagus, lotus root, snow pea pods, broccoli or other seasonal vegetables.

 

Sausage, Mushroom and Squash Stir-Fry (西葫蘆炒臘腸)

Put the mushrooms and sausage links in a steamer and cook 10 to 15 minutes on high heat. Let cool and slice into small pieces, set aside.

Sausage Squash pic6

In a frying pan over medium high heat, add 2 tablespoons olive oil. Wait until hot, add onion, celery, garlic and squash, quickly stir fry for 1 to 2 minutes, add salt and black pepper, continue to cook a few minutes. Add sausage, mushrooms and 1 tablespoon lite soy sauce, mix everything together and cook until all the flavors combined, about 2 minutes. Stir in cornstarch mixture, quickly stir to coat, bring to a boil. You may need to cover the pan and cook 1 to 2 minutes to bring the flavor together, depends on the vegetables. Add 1/2 teaspoon sesame oil for extra flavor, dish up and serve.

Sausage Squash pic5

Print recipe:

Sausage, Mushroom and Squash Stir-Fry (西葫蘆炒臘腸)

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
  • Print

Sausage Squash pic2 print

Ingredients and Instructions

5 to 6 Chinese dry mushrooms, soak in water overnight, drain
2 sausage links, Chinese style
2 stalks celery, thinly sliced
2 yellow squash, cut into small pieces
1 large onion, 3 cloves garlic, chopped
1 teaspoon cornstarch, mix in 1/4 cup low sodium chicken broth

Put the mushrooms and sausage links in a steamer and cook 10 to 15 minutes on high heat. Let cool and slice into small pieces, set aside.

In a frying pan over medium high heat, add 2 tablespoons olive oil. Wait until hot, add onion, celery, garlic and squash, quickly stir fry for 1 to 2 minutes, add salt and black pepper, continue to cook a few minutes. Add sausage, mushrooms and 1 tablespoon lite soy sauce, mix everything together and cook until all the flavors combined, about 2 minutes. Stir in cornstarch mixture, quickly stir to coat, bring to a boil. You may need to cover the pan and cook 1 to 2 minutes to bring the flavor together, depends on the vegetables. Add 1/2 teaspoon sesame oil for extra flavor, dish up and serve.

 


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Printed from  https://soupsahoy.wordpress.com/2015/05/20/sausage-mushroom-and-squash-stir-fry/

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