Sausages, Chinese style from the wonderful book ” Sausage and Mash” by Fiona Beckett . As she says, a lovely recipe for those trying to reduce the carbs, though not entirely carb free. I’ve replaced the spring greens she suggests with kale and you could also use savoy cabbage..
Ingredients
- 400 g Kale thick stems removed and cut into thick ribbons
- 1 bunch spring onions trimmed and cut into long thin shreds
- 1 1/2 tbsps sunflower oil
- 450 g chipolata sausages
- 1 large clove garlic crushed
- 1 tbsp light soy sauce
- 3 tbsps hoisin sauce mixed with 3 tbsps water
- 1 tbsp toasted sesame seeds
Servings:
Instructions
- Heat the oil in a wok and briefly stir fry the spring onions for a minute then scoop out with a slotted spoon.
- Reduce the heat and fry the sausages for 6-7 minutes, turning so that they brown evenly.Remove the sausages from the pan and pour away all but 1 tbsp of the oil.
- Increase the heat and stir fry the greens for a couple of minutes, adding the crushed garlic, soy sauce and a tbsp of water half way through.Put the greens into serving bowls.
- Return the sausages to the pan then add the Hoi Sin Sauce and the water. Bubble it up until the sauce is reduced and sticky.
- Add the spring onioks then spoon the sausages and spring onions over the greens.
- Sprinkle over the sesame seeds and serve with some plain boiled rice if youre not doing low carbs.
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