Choi Yuan Stir-fried Sausage

Name: Choi Yuan Stir-fried Sausage
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Choy Sum; 150g Sausage; 15g garlic; 20g Red pepper; Some oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 teaspoon Oyster sauce; 1.5 teaspoons Corn flour

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Yesterday I went to the countryside with LG for a stroll. The two moved to a farmer’s house and asked casually whether the hostess had organic vegetables grown in her own vegetable plot. The host enthusiastically took us to her vegetable plot and said Cut whatever you like, pick whatever you want. I can't finish it at home anyway. Looking at the green, vigorous vegetables, I don’t even think about how beautiful they are. I have harvested several kinds of vegetables. Before I leave, the hostess pays me back. I gave a handful of very fat cabbage, like we have been eating vegetables grown in greenhouses for a long time, and being able to eat organic vegetables grown by the farmer is really a blessing.
Today, the cat will cook with the choy sum sent by the hospitable hostess. Caiyuan is called Cantonese, that is, cut the head and tail of the vegetable heart, and only use the essence of it. Today, this dish is far-fried sausage, only the main heart bone in the middle of the vegetable heart, the most crispy and sweetest part. It can be used to fry beef, meat slices, chicken slices, etc. It is a very versatile ingredient and is a dish suitable for all ages.

Ingredients

400g Choy Sum
150g Sausage
15g Garlic
20g Red Pepper
Some Oil
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Oyster Sauce
1.5 teaspoons Corn Flour

Choi Yuan Stir-fried Sausage

1. Remove the leaves and peel the choy sum, cut into hob pieces, slice sausages, cut red pepper into olive-shaped pieces, and slice garlic seeds

2. After the pot is heated, add a little oil, stir-fry the sausage, when the fat part becomes transparent, it can be served with a little burnt fragrance

3. Put the oil, put the garlic slices in and saute

4. Stir fry the heart stems until they are broken

5. Add the right amount of salt and sugar

6. Stir fry the red pepper and sausage

7. Before out of the pan, use the right amount of oyster sauce cornstarch water to make a thick

8. Stir-fry over high heat, ready to serve

Tips:
1. Choi Sum only takes the main backbone in the middle, which is also the most tender and delicious part. In fact, it can be peeled or not. It depends on its age. It is recommended to peel it in an older place. The tender ones can be kept, and the taste is good;
2. It can be made with other ingredients, such as beef, pork, chicken, etc.;
3. Cut the choy heart stem into hob blocks, which is more convenient for all aspects and the appearance is also cute.