10-Minute Stir-Fried Choy Sum with Chinese Sausage and Egg
Ingredients
- 1 choy sum (flowering cabbage)
- 1 Chinese sausage (lap cheong)
- 3 eggs
- 2 garlic
- 1/2 salt
- 1 sugar
- cooking oil
Instructions
- The ingredients are simple: 1 bunch of fresh choy sum, 1 link of homemade Chinese sausage, 3 eggs, and 2 cloves of garlic.
- Prep the ingredients: Wash the choy sum and cut into sections, keeping the stems and leaves separate. Slice the Chinese sausage diagonally into thin rounds; mince the garlic; beat the eggs with a pinch of salt.
- Heat a little oil in a wok and pour in the beaten eggs. Scramble until golden, then remove and set aside.
- Add a bit more oil to the wok and cook the Chinese sausage over low heat, letting the aroma and fat render out slowly.
- Add the minced garlic and stir until fragrant.
- Add the choy sum stems first and stir-fry for a moment.
- Then add the tender tips and leaves, continuing to stir-fry until just wilted and crisp-tender.
- Season with salt and sugar. (Adjust the salt depending on how salty the sausage is — a touch of sugar brings out the freshness. For extra flavor, add a pinch of white pepper and chicken bouillon.)
- Return the scrambled eggs to the wok.
- Toss everything together quickly and it’s ready to serve!
- A colorful, aromatic stir-fry that pairs perfectly with rice — done in no time!
- The choy sum stays crisp and tender, the Chinese sausage is rich and fragrant, and the eggs make the whole dish more mellow and nutritious.
