Guangxi-style Spicy Sausage Stir-Fry

Ingredients

In this adaptation, the traditional British Cumberland sausage is transformed into a spicy stir-fry by incorporating the bold flavors and spices of Guangxi cuisine. The original sausage is sliced and stir-fried with traditional Guangxi ingredients such as chili peppers, garlic, ginger, and soy sauce. The result is a dish that combines the juicy and savory qualities of the sausage with the fiery and aromatic flavors of Guangxi cuisine. We alse have the original recipe for Traditional Cumberland Sausage, so you can check it out.

• 500g (1.1 lb) Guangxi-style spicy sausage, sliced 500g (1.1 lb) Guangxi-style spicy sausage, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 onion, sliced 1 onion, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 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, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the minced garlic, grated ginger, and sliced chili peppers. Stir-fry for 1 minute until fragrant.
3. 3.
   Add the sliced Guangxi-style spicy sausage to the wok and stir-fry for 3-4 minutes until lightly browned.
4. 4.
   Add the sliced bell peppers and onion to the wok and continue stir-frying for another 3-4 minutes until the vegetables are tender-crisp.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar. Pour the sauce over the sausage and vegetables in the wok.
6. 6.
   Stir-fry for an additional 1-2 minutes until the sauce has coated the sausage and vegetables evenly.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Guangxi-style spicy sausage — Ensure the sausage is sliced evenly to ensure even cooking and distribution of flavors.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.
• Soy sauce — Use low-sodium soy sauce if you prefer a less salty dish.
• Rice vinegar — Substitute with apple cider vinegar if rice vinegar is not available.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For an extra kick of heat, add a few dashes of chili oil to the stir-fry.
• Customize the vegetable selection by adding other Guangxi favorites such as bamboo shoots or water chestnuts.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Experiment with different types of sausage for unique flavor variations.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Guangxi-style Spicy Sausage Stir-Fry hot as a main dish with steamed rice or noodles. It pairs well with a side of stir-fried greens or a simple cucumber salad.

Presentation advice

Garnish the stir-fry with a sprinkle of sesame seeds and a few extra slices of chili peppers for an eye-catching presentation. Serve it in a vibrant serving dish to highlight the colorful ingredients.