Stir-Fried Garlic Scapes with Chinese Sausage
A quick and flavorful Chinese stir-fry combining tender garlic scapes with savory steamed Chinese sausage, finished with a spicy bean sauce. This dish brings together smoky, sweet, and spicy notes in under 30 minutes.
Story
This classic Chinese home-style dish pairs the mild, slightly sweet flavor of garlic scapes with the rich, smoky taste of Chinese sausage. The key is to steam the sausage first to render its fats and concentrate its flavor, then stir-fry everything together with a savory sauce.
Ingredients
Chinese sausage (la chang)
3-4 links
Garlic scapes
200g
Red bell pepper
1/2
Fresh ginger
1 inch piece
Sichuan chili bean paste (doubanjiang)
1 tbsp
Fermented chili beans (laoganma)
1 tsp
Neutral oil
2 tbsp
Instructions
1
Steam the sausage
Slice the Chinese sausage diagonally into thin ovals. Arrange in a single layer in a steamer or on a plate, and steam for about 5 minutes until the slices turn translucent and release their oils. Remove and set aside.
2
Prep the vegetables
While the sausage steams, trim the garlic scapes and cut into 2-inch sections. Slice the red bell pepper into thin strips. Peel and julienne the ginger.
3
Mix the sauce
In a small bowl, combine the chili bean paste with the fermented chili beans. Add a splash of water and stir until you have a loose, pourable sauce.
4
Stir-fry and combine
Heat oil in a wok over medium-high heat. Add the ginger and stir for 30 seconds until fragrant. Add the garlic scapes and stir-fry for 2 minutes until bright green and slightly softened. Push to the side, add the steamed sausage slices, and cook for 1 minute. Pour in the sauce, toss everything together, and cook for another minute until the scapes are tender-crisp and the sauce coats everything evenly. Serve immediately over steamed rice.
