Note: Nam Prik Pao, also known as Thai chili jam, is available at most well-stocked Asian grocery stores and online. It also goes by "roasted chili paste" or "roasted chili paste in soybean oil."
1/2 pound Chinese sausage, sliced on a bias into 1/4-inch thick slices
1 medium celery root, cut into 1/4 inch-thick matchsticks
8 cloves garlic, thinly sliced
1 small head fennel, sliced thinly
3 stalks celery, cut into 1/4 inch-thick matchsticks
1/2 teaspoon salt
1 teaspoon soy sauce
1 teaspoon nam prik pao
2 teaspoons Shaoxing wine
Place sausage in a large wok or skillet over high heat. Cook, stirring, until sausages have released oil and a crisp, about 4 minutes. Transfer sausage to a plate, leaving the oil in the pan.
Return to heat. Add celery root and cook, stirring, until tender, about 3 minutes. Add garlic, fennel, celery, and salt and cook, stirring, until vegetables are tender and fragrant, about 2 minutes. Add soy sauce and nam prik pao. Stir well. Return sausage to the skillet and add wine. Cook briefly until wine evaporates, about 1 minute. Transfer to a serving platter and serve immediately.
Wok or large skillet
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 12mg||61%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|