Stir fry zucchini with Chinese sausage (Lap Cheong)
Ingredients
- 1 175g packet of Lap Chong Chinese style
- 1 large zucchini or 3 small zucchini
- 1 medium white onion
- ½ tablespoon minced or finely chopped garlic
- 1 large capsicum
- ½ tablespoon sesame oil
- 1 ½ tablespoons Oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice flour
- ½ cup water
- ¼ cup Chinese cooking wine
Instructions
- Slice all your vegetables and lap chong to about 8mm widths. I like to slice the lap chong on an angle.
- Heat olive oil in a pan or wok to a medium heat.
- Add the sliced Lap chong to the heated pan. Using a spatula, turn the lap chong occasionally, cooking until golden brown and the fats have rendered out, about 5 minutes.
- Add the prepared vegetables and minced garlic to the pan.
- Continue to cook, stirring occasionally, until the vegetables until slightly softened (around 5 minutes)
- Add the Chinese cooking wine, sesame oil, soy sauce and stir through the vegetable and lap chong mixture.
- Mix rice flour with water and while still stirring (to keep the rice flour from sinking into a layer on the bottom of the water), pour the mixture into the pan. Stir through and gently simmer for a further 30 seconds until the sauce slightly thickens.
- Serve with freshly cooked rice.
Notes
Swap out the vegetables to whatever you have on hand and this recipe will still be delicious :) !
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