Steamed Chinese Sausage with Pickled Mustard

Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods

Steamed Chinese Sausage with Pickled Mustard


280g Chinese pickled salted mustard

2 Chinese sausage (sliced)

1 tbsp shredded young ginger

1 tbsp chopped spring onion

1 tbsp cooking oil


½ tbsp Chinese cooking wine

1 ½ tbsp sugar

½ tsp light soy sauce

Preparation Instructions:

  1. Cut salted mustard into shreds, soak it in the salted water 30 minutes to reduce the saltiness, remove, rinse under running water and squeeze out it’s moisture.
  2. Stir-fry salted mustard in the preheated wok without oil over a low heat until almost dry. Next, add in 1 tbsp cooking oil, toss well, put in seasoning, stir-fry briskly until well combined, remove from heat, and place on a heatproof plate.
  3. Top with Chinese sausages and ginger. Steam in the steamer over high heat for 10-12 minutes. Garnish with chopped spring onion. Serve hot.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.