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Ингредиенты
- 1/2 lb Chinese pork sausage
- 1 head round cabbage
- 2 slc Fresh ginger root
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 x -(up to)
- 1 c. Stock
Инструкции
- 1. Steam Chinese sausage till translucent/soft (about 15 min). Let cold slightly, then slice diagonally in 1/2-inch sections.
- 2. Cut cabbage in strips. Mince ginger root.
- 3. Heat oil. Add in salt, then ginger, and stir-fry a few times. Add in cabbage; stir-fry to soften (about 2 min).
- 4. Add in Chinese sausage and stir-fry 1 minute more.
- 5. Stir in and heat stock quickly; then cook, covered, over medium heat till cabbage is done (about 10 min). Serve at once.
- VARIATIONS : For the Chinese pork sausage, substitute Chinese liver sausage.
- For the cabbage, substitute string beans, cut in 1-1/2 inch sections; or possibly Chinese cabbage stems, also cut in 1-1/2 inch sections (simmer these only 2 to 3 min in step 5).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 197 | 82% |
| Total Fat 21.99g | 27% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.3g | |
| Cholesterol 41mg | 14% |
| Sodium 848mg | 35% |
| Potassium 185mg | 5% |
| Total Carbs 0.47g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.16g | 0% |
| Protein 9.32g | 15% |
