Chinese Sausage and Beansprout Stir Fry

Chinese Sausage and Beansprout Stir Fry


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About this recipe: A simple and delicious Hunan dish, made by stir-frying Chinese sausage with ginger, spring onion, garlic and beansprouts. Enjoy alongside freshly cooked rice.


Serves: 2 - 3

  • 100g Chinese preserved sausage (lap cheung)
  • 4 tablespoons cooking oil
  • 1 teaspoon finely chopped spring onion
  • 1/2 teaspoon finely chopped ginger
  • 1/2 teaspoon finely chopped garlic
  • 200g beansprouts
  • 1/4 teaspoon salt
  • 1/4 teaspoon chicken stock granules
  • 1/8 teaspoon ground white pepper
  • 1/4 teaspoon rice vinegar

Prep:15min  ›  Cook:8min  ›  Ready in:23min 

  1. Cut the Chinese sausage into short strips and blanch in boiling water for 2 minutes. Remove and drain.
  2. In a preheated wok, pour in the oil and heat over medium heat. Add the sausage and saute until fragrant.
  3. Stir in the spring onion, ginger and garlic. Turn the heat to high and add the beansprouts and stir-fry for 1 minute.
  4. Add the salt, chicken stock granules, white pepper and rice vinegar, stir vigorously for 1 minute. Serve.


Chinese preserved sausage and rice vinegar can be purchased in Chinese/Oriental speciality shops.

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