Sauté Chinese Sausage With Mushrooms
Ingredients
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
Seasonings
Lea & Perrins Worcestershire Sauce 2 tbsp
Light Soy Sauce 1 tbsp
Dark Soy Sauce 1 tbsp
Sugar 1 tsp
Chicken Powder 1 tsp
Preparation
Pan-fry the Chinese sausage over low heat until it is cooked through. Set aside.
Cook the mushrooms in water for 3 minutes. Drain and set aside.
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.
