Sunday, January 30, 2011

Recipe: If you want new Chinese recipes, talk to old Chinese people.

If you can't understand something then it's best to be afraid...
That's a lyric from the band "Bright Eyes". From experience, I tend to disagree.

Asian grocery, not exactly as illustrated.

Many years ago I lived in the North End of the city where many immigrant families have settled. One such family was Asian and they had a store.

This store was amazing. For a boy from the country, it boasted the most exotic things you could imagine. Jars of "stuff" that had eyes looking out at you, bottles of gray "sauce" for who know's what, and dried unidentifiable ocean creatures. And in the freezers…

The store was dim and dusty, with full shelves that looked like they hadn't been painted since the house was built. It was the kind of place you'd expect to have an opium den in the back. (But I'm sure it didn't.)

Pork—NOT liver.
Behind the counter was an Asian grandmother who spoke no English. Well, very, very little. You had to read the cash register to know how much to pay. I used to go in and pick up "caucasian/chinese" items regularly. "Hello" was the extent of our conversations.

One time I picked up a package of cured Chinese Style Sausage. Now this next part is the truth, I swear. She actually said "You know cook?". Of course I did not know cook. Over the next 10 minutes she told me how to make this recipe. I've never seen it on a menu, so I can only assume it's a very homey dish. I thank her greatly.

I'm not sure I even understood it all correctly. What I am sure of is that it's very, very good.

Chinese Sausage with Bok Choy and Rice
30 min  |  serves 4

1 cup short grain rice
2 cups water
375g package Chinese Style sausage (pork - NOT liver)
1 bok choy (or 4 baby bok choy)
1 tbsp oil
2 onions, medium, cut into eights
4 garlic cloves, chopped
1 tbsp dried shrimp
1 bps ginger root, chopped
1 tsp salt
1 tsp pepper
sriracha sauce (to serve)

Bring rice, salt and water to a boil in a small saucepan. Cover, reduce heat and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.

Meanwhile heat oil in a wok. Add the onion, garlic, shrimp and ginger. Fry until onions begin to soften. Slice the sausage into 1/2 inch lengths and add to the wok. Stir fry for about 5-8 minutes.

Cut the leaves from the bok choy, chop coarsely, and set aside. Slice the white remainder into 1/2 inch pieces. Add to wok and fry for 2 minutes. You still want them to be crunchy. Then add in the reserved bok choy leaves and toss until they start to wilt.

Add the rice and toss together.

Serve with some sriracha sauce over the top.

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1 comment:

  1. going to try this dish tonight was looking for a good chinese saugage recipe let you know how it came out