Hongchang and Green Pepper Stir-fry
Recipes with Harbin Red Sausage
The most common cooked use of hongchang in Harbin home kitchens: sliced thin and stir-fried with green pepper and garlic. The sausage's smokiness handles most of the seasoning. Ready in five minutes.
Prep Time
5 min
Cook Time
5 min
Servings
2
Difficulty
Easy
Ingredients
- 135g (1 link) Harbin red sausage, sliced 3mm thick
- 3 green peppers (Italian frying type or Anaheim), diced bite-size
- 2 cloves garlic, sliced thin
- 1 tbsp neutral oil
- 1 tsp soy sauce
- Salt to taste (use sparingly — the sausage is already salty)
- Steamed rice to serve
Steps
Heat oil in a wok or heavy pan over medium-high until shimmering. Add garlic slices and stir-fry for 20 seconds until fragrant but not browned.
Add the sausage slices. Stir-fry for 30 seconds. The fat in the sausage releases into the pan.
Add the green pepper. Stir-fry over high heat for 30 seconds — keep the peppers with some crunch.
Add soy sauce and toss once. Taste before adding any salt. Serve immediately over steamed rice.
Tips
The smokiness of the sausage does most of the work here. Keep the total cooking time under five minutes and the pepper will stay green and slightly crisp, which is the point.