Napa Cabbage with Chinese Sausage

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  • 4 dried shiitake mushrooms
  • 1 tablespoon hoisin sauce
  • 1 tablespoon brown bean sauce
  • 1/4 teaspoon chili paste with garlic
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 3 tablespoons oil for stir-frying, or as needed
  • 1 shallot, thinly sliced
  • 3-4 Chinese sausages (lop cheong), sliced diagonally into bite-sized pieces
  • 8 napa cabbage leaves, chopped into bite-sized pieces
  • 1 green onion, thinly sliced
  • Soy sauce


In a heat-proof bowl, pour boiling water over mushrooms. Set aside for 20-30 minutes, or until re-hydrated. Drain well, reserving liquid.
In a small mixing bowl, combine hoisin sauce, bean sauce and chili paste with 1/2 cup of reserved mushroom liquid. Stir together.
In a separate small bowl, dissolve cornstarch in water.
Heat wok over high heat. Add oil. When oil is hot, add shallot. Cook until
just starting to brown, then add sausage and mushrooms. Stir-fry sausage until lightly browned (about 2 minutes).
Add cabbage and stir constantly for about 10 seconds. Push sausage and cabbage to sides of wok, creating a well in middle. Add sauce mixture.
Stir cornstarch and water mixture; add to sauce, stirring quickly to thicken.
Mix into cabbage. Stir in green onion. Simmer until cabbage is wilted and sauce has thickened.
Season to taste with soy sauce. Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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