Two sausages carry this whole dish. They fry first with the aromatics until their edges turn translucent and the fat runs, then the cabbage goes in for a fast toss over full flame so it wilts but keeps some snap. Green pepper and one small chili sit in the middle of the sequence.
Home-style · Main
Cabbage and Chinese Sausage Stir-Fry With Green Pepper
Cured sausage renders its fat into a hot wok, half a cabbage follows for under a minute, and a spatula-length pour of soy sauce finishes everything in one glossy coat.
- Prep10 min
- Cook8 min
- Serves2
- LevelEasy
Ingredients
| 1/2 head, about 400 g | green cabbage , shredded |
| 2 links, about 60 g | Chinese cured sausage , sliced on the bias |
| 1 | green pepper , cut into sections |
| 1 | bird's-eye chili |
| 1 short section | scallion |
| 3 cloves | garlic , sliced |
| about 1 tbsp | light soy sauce |
| salt and chicken bouillon powder | to taste |
| cooking oil | as needed |
Method
- Slice the sausage, shred the cabbage, cut the green pepper and scallion into sections and slice the garlic.
- Heat the oil and fry the garlic, scallion and chili until they smell fragrant.
- Add the green pepper and the sausage and fry until the sausage fat turns translucent and runs into the pan.
- Add the cabbage over high heat and toss until it is just cooked through but still crisp.
- Season with the soy sauce, salt and chicken powder, give it one final toss and serve.
Notes
- Let the sausage render slowly at the start; its fat seasons everything that follows.
- If the cabbage floods the pan with liquid, the wok was too cool or too full; high heat and a short fry are what keep the snap.
- The source measures the soy sauce as one spatula-length pour straight into the wok, which lands close to a tablespoon.
Ratios and technique checked against 屋顶上的阿眠 on Douguo (青椒包菜炒腊肠). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.