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: 1 clove of garlic; ½ a thumb-size piece of ginger; 1 Chinese sausage; 10 stalks of kai lan; 1 spring onion (scallion); ½ a piece of Chinese cured pork belly (swapsie: wind-dried Ibérico pork); 1 tablespoon light soy sauce; 1 tablespoon Shaoxing rice wine; 1 tablespoon vegetable oil; 1 tablespoon yellow bean sauce; a pinch of salt; ½ teaspoon sugar; ¼ teaspoon dark soy sauce; 50 ml (2 fl oz) chicken stock

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

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