Sautéing a stalk or two of celery, plus a few slices of Chinese sausage, a little bit of chili pepper and lots of garlic, is my go-to dish to cook when I don't know what I want to eat. It is quick to make, economical, and perfect with a bowl of rice. This is a twist on my go-to dish, which combines celery with celery root, fennel, Chinese sausage, and tons of garlic. Thai-style nam prik pao—a roasted chili jam—adds heat and a savory, roasted aroma.
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A quick and easy stir-fry with celery root, fennel, and Chinese sausage.
Claypot Rice with Chinese Sausage View the complete recipe here » Though I was determined to buy fish one morning, a display of hanging sausages distracted me on my way to the market. Strings of lop cheung flecked with fat dangled on a wooden dowel. Beneath the sausages, sections of smoked pork belly with skins still attached were piled in a large bin. Smelling the sweet, porky aroma of lop cheung always makes me want to cook the links with rice in a clay pot. The slow heat of a clay pot coddles the rice, which, when simmered alongside the lop cheung, absorbs the meaty depth of the sausage. A well-cooked pot of rice is no small feat. Like...