Green Garlic with Cured Sausage
A quick and flavorful Sichuan stir-fry combining tender cured sausage with fragrant green garlic and a hint of red chili heat. Ready in under 30 minutes.
Story
This classic Sichuan home-style dish balances the savory richness of cured sausage with the fresh, mild onion flavor of green garlic. The sausage releases its oils as it cooks, creating a fragrant base that the vegetables gently absorb.
Ingredients
cured Chinese sausage
150g
green garlic (or scallions)
4 stalks
red fresh chili
2
cooking oil
2 tablespoons
light soy sauce
1 teaspoon
granulated sugar
1/2 teaspoon
Instructions
1
Prep the ingredients
Slice the cured sausage on a diagonal into thin, oval pieces. Cut the green garlic into 2-inch segments, keeping the white and green parts separate. Slice the red chilies into thin rings.
2
Heat the wok
Place a wok or large skillet over medium-high heat. Add the cooking oil and let it shimmer slightly.
3
Cook the sausage
Add the sliced sausage to the hot oil. Stir-fry for 2-3 minutes until the edges turn golden and the meat becomes translucent and slightly curled.
4
Add the vegetables
Toss in the white parts of the green garlic first and cook for 30 seconds. Then add the green parts along with the sliced red chilies. Continue stir-frying for another minute until the garlic is fragrant but still crisp.
5
Season and serve
Sprinkle in the sugar and add a splash of soy sauce. Give everything a quick toss to combine. Remove from heat immediately and serve hot over steamed rice.
