Kai Lan, Chinese Sausage & Wind Dried Ham with Ginger & Spring Onion (Scallion)

Name: Kai Lan, Chinese Sausage & Wind Dried Ham with Ginger & Spring Onion (Scallion) (臘味炒芥蘭)
Yield: Serves 2–3
Cuisine: Chinese
Ingredients: ¼ teaspoon dark soy sauce; 50 ml (2 fl oz) chicken stock; a pinch of salt; ½ teaspoon sugar; ½ a piece of Chinese cured pork belly (swapsie: wind-dried Ibérico pork); ½ a piece of Chinese cured pork belly (swapsie: wind-dried Ibérico pork); 1 Chinese sausage; 10 stalks of kai lan; 1 tablespoon Shaoxing rice wine; 1 tablespoon light soy sauce; 1 tablespoon yellow bean sauce; 1 tablespoon vegetable oil; 1 spring onion (scallion); 1 spring onion (scallion); 1 clove of garlic; ½ a thumb-size piece of ginger

臘味炒芥蘭

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

Dried and cured meats play a big part in flavouring stir-fries and claypot cooking in Hong Kong cuisine, and can easily be found in Chinese supermarkets.

Ingredients

½ a thumb-size piece of ginger
1 clove of garlic
1 spri

Asia
Hong Kong (China)
Main course

Method

Finely slice the ginger and garlic and roughly chop the spring onion (scallion). Slice the kai lan diagonally lengthways and set aside. Slice the Chinese sausage into diagonal slices similar to the kai lan, and thinly slice the cured pork. Mix all the sauce ingredients together in a small bowl.

Now build your wok clock: place the finely sliced ginger and garlic at 1