Stir-Fried Bok Choy with Chinese Sausage
A quick and satisfying Chinese home-style dish that pairs tender bok choy with savory, caramelized Chinese sausage. The sausage renders its sweet fat while cooking, coating the greens in delicious flavor.
Story
This classic Cantonese combination makes the most of Chinese sausage's natural sweetness. The key is to fry the sausage first so it releases its oils, then add the bok choy at the end so it stays crisp-tender.
Ingredients
bok choy
300g, chopped into bite-sized pieces
Chinese sausage
2 links, sliced diagonally
garlic
2 cloves, minced
cooking oil
2 tablespoons
salt
½ teaspoon
oyster sauce
1 tablespoon (optional)
Instructions
1
Prep the vegetables
Cut the bok choy into roughly 2-inch pieces, separating the tender leaves from the firmer stems. Slice the Chinese sausage into thin diagonal pieces about ¼-inch thick.
2
Render the sausage
Heat oil in a wok or large skillet over medium-high heat. Add the sausage slices and fry for 2-3 minutes, stirring occasionally, until they release their oils and turn slightly golden at the edges.
3
Add aromatics
Toss in the minced garlic and stir for about 30 seconds until fragrant. Be careful not to let it burn.
4
Cook the bok choy
Add the bok choy stems first and stir-fry for 1 minute. Then add the leaves and continue cooking for another 2 minutes until the greens are wilted but still have a slight crunch.
5
Season and serve
Drizzle with oyster sauce if using, add salt, and toss everything together for another minute. The sauce should lightly coat the vegetables. Remove from heat and serve immediately over steamed rice.
