Mangetout with Chinese wind-dried sausage

Mangetout with Chinese wind-dried sausage

Xiang chang chao he lan dou

By
From
Every Grain of Rice
Photographer
Chris Terry

Chinese wind-dried sausages are made in a similar way to salamis, by stuffing pork seasoned with soy sauce, sugar, rice wine and other flavourings into lengths of pig’s intestine, tying the intestines at sausage-sized intervals, then hanging them up to wind-dry. Although they are sometimes served steamed and sliced as an appetiser, they are more commonly chopped into small pieces and used to enhance the umami taste of other ingredients, such as steamed chicken, or an ‘eight-treasure’ rice stuffing.

In this recipe, they add a rich flavour to mangetout in a swift stir-fry that, served with rice, is enough for a modest meal for two. If you don’t have Chinese sausage, you might try using chorizo or an Italian salami instead.

Ingredients

Quantity Ingredient
2 chinese wind-dried sausages
200g mangetout
salt
1 tablespoon cooking oil
a few slices ginger, peeled
good pinch caster sugar
1 tablespoon shaoxing wine

Method

  1. Cut the sausages at an angle into oval slices a few millimetres thick.
  2. Blanch the mangetout for a few seconds in lightly salted boiling water, then refresh under the cold tap and drain thoroughly.
  3. Heat a seasoned wok over a high flame. Pour in the oil, swirl it around, then add the sliced sausage and ginger and stir-fry until cooked through and fragrant.
  4. Add the mangetout, 1 tablespoon water, the sugar, Shaoxing wine and salt to taste, and stir-fry briefly to reheat the mangetout and fuse the flavours. Serve.
Tags:
Chinese
Sichuanese
Asian
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