Use Chinese lap cheong to add sweetness and spice to a fast stir-fry of fish, choi sum, ginger, garlic and chilli.
2 lap cheong sausages
500g whiting or similar fish fillets
1 bunch choi sum or gai laan cabbage
2 tbsp peanut oil
2 tbsp ginger, cut into fine matchsticks
2 garlic cloves, finely sliced
2 green spring onions, roughly chopped
1 mild red chilli, finely sliced
1 tbsp Chinese rice wine
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tsp brown sugar
1 tsp sesame oil
1 tbsp black rice vinegar
Steam the lap cheong, whole and uncut, for 10 minutes, then cool and slice on the diagonal. Cut the fish into larger-than-bite-sized pieces and cut the choi sum into short lengths. Heat the oil in a wok and fry the fish in batches until golden. Remove and set aside.
Add the lap cheong and fry until lightly crisped, then add the ginger, garlic, green onions, chilli and rice wine and toss well over medium heat for one minute. Add the choi sum and toss for three minutes.
Return the fish to the wok along with the soy sauce, oyster sauce, fish sauce, sugar, sesame oil and vinegar and toss gently over medium heat for two minutes or until the choi sum is just tender. Serve with rice or noodles.