Sautéed Celtuce & Cantonese Sausage

Prepare Ingredients

1. Soak the Cantonese sausage in warm water for 15 minutes.

2. Soak the Shiitake mushrooms in water for 30 minutes.

   

3. Use a vegetable peeler to peel the skin off the Chinese lettuce root. You'll need to take a couple of layers off to go from the rougher outside skin to the softer, more fruit-like inside. (I should have taken another layer off in the picture below).

   

4. Trim the Chinese lettuce root leaves and ends off, wash it, and then cut into 2-inch sections diagonally.

5. Lay each section flat, and then cut into thin slices - you'll end up with parallelograms.

   

6. Wash the snow peas, trim and then split into halves or thirds.

   

7. (optional) Cut the spiced, dried tofu into thin strips.

   

8. Trim and wash the green onion. Chop up into small pieces.

9. Mince the ginger.

10. Peel and slice the garlic cloves into thin slides.

    

11. Once the Cantonese sausage is soft, cut into thin slices diagonally.

12. Lay each slice flat, and then split it into strips.

    

13. Once the Shiitake mushrooms are soft, cut into thin slices.

    

    

Sauté the dish

1. Add olive oil, ginger, Cantonese sausage, Chinese cooking wine, 1/2 tbsp light soy sauce, and a pinch of salt into a pan.

2. Heat the pan over medium-high heat and stir the sausage.

3. Once the sauce in the pan is almost all soaked up, add the Shiitake mushroom slices, dried tofu, 1 tbsp light soy sauce, and another pinch of salt.

4. Stir for 1 minute, and then add the Chinese lettuce root and snow peas. Stir for another minute.

5. Add green onion, garlic, and 1/2 tbsp light soy sauce.

6. Stir for another minute, and then add 2 tbsp cold water.

7. Turn the heat to medium and stir for 2 minutes or until the snow peas and Chinese lettuce root soften.

8. Turn the heat off, and add 1/2 tsp of sesame oil.

9. Stir well and serve!