This recipe has similar flavours to my Chinese Duck Stir Fry but the Chinese sausage brings its own unique taste. It is quite sweet and is a perfect match with crunchy onion and any mild flavoured vegetables. The vegetables are cooked in the fat that renders out of the sausage, helping the flavours to meld. Unfortunately this fat does not have a high smoking point like vegetable or peanut oil, so whenever I used to make this I would set off the smoke alarm, even with all of the doors and windows open. The plus side is you get a lovely smokey flavour that can be so elusive in home cooked stir fries. I now have my hardcore three ring gas burner set up in the garage for stir fries (woop woop!) so I don’t have to stop mid stir fry to frantically bat at the smoke alarm with a pillow.
The Sassage Flare! Chinese sausage (lap cheong) is sold at all Asian supermarkets and butchers but I have also found them at my local Coles. There are 6 sausages per vacuum sealed packet and they will keep forever in the pantry, making this a great store cupboard ingredient. The ones I am using at the moment are from a Chinese butcher in Sunnybank and are quite large so I just use three but if you can only find the small ones use all six.
Sometimes I add soaked shiitake mushrooms but most vegetables will work with these sausages so use whatever you have in your fridge. In the original recipe Ching uses Sichuan peppercorns but I prefer to use the powder because crunching on whole Sichuan peppercorns isn’t high on my things-to-do-list. As with any stir fry have all of your ingredients prepared and laid out in the order that you will need them. This meal comes together really quickly in the wok because the sausages are pre-cooked.
Crispy Sassage Stir Fry
Adapted from Ching’s mala Crispy Sichuan sausage with pickled chillies and wood ear mushroom over at BBC Food.
3 lap cheong
2 small zucchinis, de-seeded, sliced
1 onion, sliced
2 large handfuls green beans, trimmed and chopped
3 cloves garlic, minced
2 tbsp Chilli and Bean paste
1 tbsp Chilli paste
1 tbsp hoisin or kecap manis
1/2 tsp Sichuan peppercorn, ground
Boil the lap cheong whole in water for 15 mins, drain and allow to cool.
Slice lap cheong on an angle into bite sized pieces.
Heat wok on high until smoking and add sausage.
Stir constantly until crispy then transfer the sauasge to a bowl, keeping all of the fat that has rendered from the sausage in the wok.
Heat wok back up and add the zucchini, onion, green beans and garlic and cook in the sausage fat for 2 mins, stirring constantly.
Add the sausage back in to the wok and add all of the sauces and ground Sichuan peppercorn, stir to combine.
Serve with rice.