Cabbage With Chinese Sausage
4 dried mushrooms
1/2 cup low-sodium chicken broth or soaking liquid from the mushrooms
1 tablespoon hoisin sauce
1 tablespoon brown bean sauce
1/4 teaspoon chili paste with garlic, or to taste
2 teaspoons cornstarch
2 tablespoons water
8 Napa cabbage leaves, chopped
3 - 4 Chinese sausages (lop cheong)*
1 green onion
3 tablespoons oil for stir-frying, or as needed
Soften the mushrooms by soaking in hot water for 20 - 30 minutes. Squeeze out the excess water and cut the mushrooms into thin slices.
Mix the sauce ingredients in a bowl and set aside. In a separate small bowl, dissolve the cornstarch in the water and set aside. Chop the Chinese cabbage into bite-sized pieces. Peel and chop the shallot. Cut the lop cheong on the diagonal into thin slices (about 1/4-inch). Cut the green onions on the diagonal into 1-inch pieces.
Heat the wok over medium-high to high heat. Add the oil. When the oil is ready, add the shallot. Cook until softened, then add the sausage and mushrooms. Stir-fry the sausage until lightly browned (about 2 minutes).
Add the cabbage to the wok. Stir-fry briefly, adding a bit of soy sauce or salt if desired. Push the sausage and cabbage to the sides of the wok. Add the sauce in the middle. Give the cornstarch and water mixture a quick stir and add to the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onion. Taste and add salt, pepper, or soy sauce if desired. Simmer for a few more minutes, and serve hot.
*Chinese sausages are smaller than regular sausages; they can be purchased at Asian markets.
Yield: 4-6 Servings