Cabbage With Chinese Sausage

Cabbage With Chinese Sausage

1 lb. Chinese cabbage
1-2 Chinese sausages*
3-4 dried mushrooms
2 green onions
2 cloves garlic

Sauce

1/3 c. water
1 T. soy sauce
1 T. rice wine
2 tsp. chili paste
1 tsp. sugar
1/2 tsp. salt

Mixture
2 T. water
1 tsp. cornstarch

Reconstitute mushrooms:
Soak in warm water for 15-20 mins. Cut into slices.

While the mushrooms are soaking, mix the sauce
ingredients in a bowl,and set aside.

Also, prepare the other vegetables:
Cut the Chinese cabbage into bite-sized pieces.

Cut Chinese sausage into 1/4" diagonal slices.

Cut the green onions into 2" pieces.

Mince the garlic.

Heat wok, and add 2 T. of oil. When oil is ready,
add the white part of the green onion and the sausage.

Stir-fry for approximately 2 mins.

Give the sauce a quick restir.

Add the cabbage and the sauce to the wok.

Simmer on low heat, until the cabbage is tender.

Add the cornstarch mixture to thicken.

Add the tops of the green onion, mix thoroughly,
remove, and serve hot.

*Chinese sausages are smaller than regular sausages.
They can be purchased at Asian markets.

Makes 4-6 servings