Sauté Chinese Sausage with Mushrooms


1 Chinese Sausage (sliced)

Shaggy Mane Mushrooms 300g (sliced)

Oyster Mushrooms 200g (sliced)

Chinese Mushrooms 200g (cut into wedges)

Minced Garlic 1 tsp

Deep-fried Shallots 1 tbsp

Diced Spring Onion 1 tbsp


Lea & Perrins Worcestershire Sauce 2 tbsp

Light Soy Sauce 1 tbsp

Dark Soy Sauce 1 tbsp

Sugar 1 tsp

Chicken Powder 1 tsp


  1. Pan-fry the Chinese sausage over low heat until it is cooked through. Set aside.
  2. Cook the mushrooms in water for 3 minutes. Drain and set aside.
  3. Sauté minced garlic over low heat. Toss in the mushrooms and quickly stir-fry them over high heat. Add half portion of the mixed seasonings and continue to stir-fry until the mushrooms dry up. Add seasonings to enhance flavour if desired. Turn off the heat then toss in the cooked Chinese sausage, deep-fried shallots and diced spring onion. Mix well then serve.

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