Cherry & Dennis Helper Habitat
Cantonese Stir-Fried Chinese Broccoli with Cured Meats
臘味炒芥蘭
Recipe overview
Steam the sausages first, then stir-fry over high heat so the cured meat is hot and the Chinese broccoli stays crisp.
01
Ingredients
Main ingredients
- 600 g Chinese broccoli
- 2 links (about 100 g) lap cheong
- 1 link (about 50 g) Chinese liver sausage
- 15 g, julienned ginger
- 2 cloves, sliced garlic
- 1.2 litres, for blanching water
Sauce seasoning
- 1 tbsp cooking oil
- 1 tbsp Shaoxing wine
- 2 tsp light soy sauce
- 1/2 tsp sugar
- 2 tbsp water (for the sauce)
- 1/2 tsp sesame oil
02
Tools
- cutting board
- chef's knife
- steaming plate
- wok with lid
- wok spatula
- measuring spoons
- small bowl
- colander
- food thermometer
- serving dish
03
Steps
Step 1
Steam cured meats
First place lap cheong 2 links and Chinese liver sausage 1 link on a steaming plate over a boiling wok; cover and steam over medium heat for 8 minutes until hot throughout.
Step 2
Slice cured meats
Next remove the steamed lap cheong 2 links and liver sausage 1 link, cool on the cutting board for 2 minutes, then slice 3 mm thick with the chef's knife.
Step 3
Prepare broccoli
Wash and drain Chinese broccoli 600 g; with the chef's knife peel tough stems, split thick stems, cut 5 cm lengths and keep leaves separate.
Step 4
Mix stir-fry sauce
In the small bowl stir light soy sauce 2 tsp, sugar 1/2 tsp, water 2 tbsp and Shaoxing wine 1 tbsp until the sugar dissolves.
Step 5
Blanch stems
Bring water 1.2 litres to a boil in the wok; add the Chinese broccoli stems first and blanch over high heat for 45 seconds until bright green.
Step 6
Blanch leaves
Then add the Chinese broccoli leaves to the same wok for 15 seconds; lift everything into the colander and drain thoroughly.
Step 7
Fry aromatics
Empty and dry the wok, heat cooking oil 1 tbsp over medium-high heat for 30 seconds, then stir ginger 15 g and garlic 2 cloves with the wok spatula for 30 seconds until fragrant, not browned.
Step 8
Heat cured meats
Immediately add all sliced lap cheong and liver sausage; stir-fry with the wok spatula over medium-high heat for 1 minute until the edges release oil and every slice steams.
Step 9
Return broccoli
Add drained Chinese broccoli stems to the wok for 30 seconds, then the leaves for 30 seconds, tossing the cured meats evenly through them.
Step 10
Add sauce
Keeping medium-high heat, pour the mixed sauce around the wok edge and toss with the wok spatula for 1 minute until only a thin glaze remains.
Step 11
Check doneness
In the wok check that stems yield to the spatula but remain crisp and cured meat centres reach at least 75°C; stir-fry 30 seconds longer if needed.
Step 12
Finish and serve
Turn off the heat, add sesame oil 1/2 tsp and toss for 10 seconds, then transfer the Chinese broccoli and cured meats to a clean white dish.
Common mistakes
- Thick cured sausages stay cool in the centre if they are sliced before being steamed.
- Wet Chinese broccoli drops the wok temperature and makes the dish watery.
- Unmixed sauce creates salty patches.
- Overcooking turns the Chinese broccoli yellow and soft.
Tips
Split very thick stems lengthwise so stems and leaves finish together. The sausages are salty, so taste only after the sauce has reduced.
