Stir-Fried Chinese Sausage with Wild Mushrooms and Sun-Dried Tomatoes

Name: Stir-Fried Chinese Sausage with Wild Mushrooms and Sun-Dried Tomatoes
Yield: Serves 2 to 3 as a Main Course, 4 to 5 as part of a Multicourse Meal
Cuisine: China
Ingredients: ¼ pound each of Chinese pork and duck liver sausage, diagonally sliced into coins ¼ inch thick; 1 tablespoon sugar; Diagonally cut green and white scallion rings, for garnish; ¼ pound Napa cabbage, cut into 1-inch squares; 1 tablespoon cornstarch dissolved in 2 tablespoons cold stock or water; 6 ounces wild and domestic mushrooms, trimmed and cut, if large; 3 to 4 pieces sun-dried tomatoes, cut into fine julienne; ¼ pound baby bok choy or baby Chinese celery cabbage, separated into individual ribs; 1 red (bell) pepper, cut into ¾-inch squares; 2 fat scallions, cut into 1-inch nuggets; 1 small carrot, cut into julienne; 1 small yellow onion, cut into ¾-inch squares; 2 to 3 tablespoons corn or peanut oil, for stir-frying; 3 tablespoons green and white scallion rings; 1 tablespoon finely minced garlic; 1 tablespoon finely minced fresh ginger; ¼ to ½ teaspoon dried red chili flakes; 2 tablespoons balsamic vinegar; 2 teaspoons Chinese rice wine or dry sherry; 1 tablespoon mushroom soy sauce; 1½ cups China Moon Infusion, China Moon Double Stock, or unsalted chicken stock; Finely minced zest of ½ small scrubbed orange

Preparation info

Serves
2 to 3
as a Main Course

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

If you love Chinese sausage, then this is a particularly good way to eat it—set off by the earthiness of wild mushrooms and the tang of sun-dried tomatoes. You could, of course, use fresh tomatoes or Oven-Dried Plum Tomatoes, but this is mostly a dish about concentrated tastes.

The brown, very rich-tasting duck liver sausage found in many Chinese markets makes the dish more interesting still. If you cannot find it, use double the amount of Chinese

Ingredients

Asia
China
Dinner
Spicy

Ingredients

Method