Hakka-style Salsiccia Stir-Fry

Ingredients

In this Hakka adaptation of the original Italian salsiccia, we incorporate Hakka spices such as garlic, ginger, and chili to infuse the dish with a distinct flavor profile. Additionally, we stir-fry the sausages with a colorful medley of Hakka vegetables like bell peppers, onions, and mushrooms, adding a fresh and vibrant element to the dish. We alse have the original recipe for Salsiccia (Liguria), so you can check it out.

• 500g (1.1 lb) salsiccia sausages 500g (1.1 lb) salsiccia sausages
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers (assorted colors), sliced 2 bell peppers (assorted colors), sliced
• 200g (7 oz) mushrooms, sliced 200g (7 oz) mushrooms, sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 red chilies, thinly sliced 2 red chilies, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium-high heat.
2. 2.
   Add the salsiccia sausages and cook until browned on all sides. Remove from the pan and set aside.
3. 3.
   In the same pan, add the sliced onion and bell peppers. Stir-fry for 2-3 minutes until slightly softened.
4. 4.
   Add the sliced mushrooms, minced garlic, grated ginger, and sliced chilies. Stir-fry for another 2 minutes.
5. 5.
   Slice the cooked salsiccia sausages into bite-sized pieces and return them to the pan.
6. 6.
   In a small bowl, mix together the soy sauce, oyster sauce, sugar, salt, and pepper. Pour the sauce over the sausages and vegetables.
7. 7.
   Stir-fry for an additional 2-3 minutes until the sausages are heated through and the vegetables are tender-crisp.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Salsiccia sausages — Ensure the sausages are fully cooked before slicing them for stir-frying. This will help retain their juiciness and prevent them from becoming dry.
• Ginger — Grate the ginger just before using to maximize its flavor and aroma.
• Chilies — Adjust the amount of chilies according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a spicier kick, add a dash of chili oil or sprinkle some red pepper flakes before serving.
• Customize the vegetable selection based on your preference. Bok choy, snow peas, or bean sprouts would make great additions.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Serve the Hakka-style Salsiccia Stir-Fry with steamed rice or noodles for a complete meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Hakka-style Salsiccia Stir-Fry hot as a main course. It pairs well with steamed rice or noodles. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the colorful stir-fry on a serving platter, ensuring the sausages and vegetables are evenly distributed. Sprinkle some chopped cilantro on top for an appealing finishing touch.