Kai lan, chinese sausage & wind dried ham with ginger & spring onion

Kai lan, chinese sausage & wind dried ham with ginger & spring onion

Scallion

By
From
Hong Kong Diner
Serves
2-3
Photographer
Kris Kirkham

DRIED AND CURED MEATS play a big part in flavouring stir-fries and claypot cooking in Hong Kong cuisine, and can easily be found in Chinese supermarkets.

Ingredients

Quantity Ingredient
1/2 a thumb-size piece ginger
1 garlic clove
1 spring onion
10 stalks kai lan
1 chinese sausage
1/2 a piece chinese cured pork belly, (swapsie: wind-dried Ibérico pork)
1 tablespoon vegetable oil

The sauce

Quantity Ingredient
1 tablespoon yellow bean sauce
1 tablespoon light soy sauce
1 tablespoon shaoxing rice wine
1/4 teaspoon dark soy sauce
50ml chicken stock
A pinch salt
1/2 teaspoon sugar

Method

  1. Finely slice the ginger and garlic and roughly chop the spring onion (scallion). Slice the kai lan diagonally lengthways and set aside. Slice the Chinese sausage into diagonal slices similar to the kai lan, and thinly slice the cured pork. Mix all the sauce ingredients together in a small bowl.
  2. Now build your wok clock: place the finely sliced ginger and garlic at 12 o’clock, followed by the spring onion, then the slices of cured pork, Chinese sausage, kai lan and lastly the bowl of sauce, clockwise around the plate.
  3. Bring 1 tablespoon of vegetable oil to a high heat in a wok and swirl around to coat the whole of the inside. Once smoking hot, add the ginger, garlic and spring onion and stir-fry for 30 seconds. Add the cured pork belly and Chinese sausage, then turn the heat down to medium so as not to burn the meat. Stir-fry for another minute or so, or until you start to smell the sweet aroma of the Chinese sausage.
  4. At this point, turn the heat up once more, add the kai lan and stir-fry for a further minute, then pour the sauce into the wok, bring to a vigorous boil and continue to stir-fry for a further 2 minutes. Once the centre of the kai lan pieces has turned a dull green colour, the stir-fry is ready.
  5. Best served with a bowl of steamed rice on the side and a nice slow-braised claypot dish if you’re feeling really hungry.
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