Recipes for Lap Cheong

Ingredients

• 2 cups cooked rice (preferably day-old)
• 4 expired Lap Cheong sausages, sliced
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 2 green onions, chopped
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the Lap Cheong slices to the skillet and cook until slightly crispy, about 5 minutes.
3. Remove the Lap Cheong from the skillet and set aside.
4. In the same skillet, add the minced garlic, peas, and carrots. Cook until the vegetables are tender, about 5 minutes.
5. Push the vegetables to one side of the skillet and add the cooked rice to the other side.
6. Pour the soy sauce over the rice and stir to combine with the vegetables.
7. Add the cooked Lap Cheong back to the skillet and stir to combine with the rice and vegetables.
8. Cook for an additional 3-4 minutes, or until everything is heated through.
9. Season with salt and pepper to taste.
10. Garnish with chopped green onions before serving.

Ingredients

• 4 expired Lap Cheong sausages, sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• 1/4 cup water
• Cooked rice or noodles, for serving

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the Lap Cheong slices to the skillet and cook until slightly crispy, about 5 minutes.
4. Remove the Lap Cheong from the skillet and set aside.
5. In the same skillet, add the minced garlic, bell peppers, and onion. Stir-fry for about 5 minutes, or until the vegetables are tender-crisp.
6. Push the vegetables to one side of the skillet and add the sauce mixture to the other side.
7. Stir the sauce mixture until it thickens, then combine with the vegetables.
8. Add the cooked Lap Cheong back to the skillet and stir to combine with the vegetables and sauce.
9. Cook for an additional 2-3 minutes, or until everything is heated through.
10. Serve the Lap Cheong stir-fry over cooked rice or noodles.

Ingredients

• 2 slightly expired Lap Cheong sausages
• 4 cups chicken broth
• 2 bundles of noodles
• 1 cup sliced mushrooms
• 1 cup sliced bok choy
• 1/2 cup sliced carrots
• 1/4 cup chopped green onions

Instructions

1. 1. Slice the Lap Cheong sausages into thin rounds.
2. 2. In a large pot, bring the chicken broth to a boil.
3. 3. Add the Lap Cheong slices to the boiling broth and simmer for 10 minutes.
4. 4. Cook the noodles according to package instructions and drain.
5. 5. Add the cooked noodles, mushrooms, bok choy, and carrots to the pot with the Lap Cheong broth.
6. 6. Simmer for an additional 5 minutes or until the vegetables are tender.
7. 7. Serve the Lap Cheong noodle soup hot, garnished with chopped green onions.

Ingredients

• 2 slightly expired Lap Cheong sausages
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, sliced
• 2 stalks of celery, chopped
• 4 cups of chicken or vegetable broth
• 1 cup of diced tomatoes
• 1 cup of chopped cabbage
• 1 teaspoon of soy sauce
• 1 teaspoon of sesame oil
• Salt and pepper to taste

Instructions

1. In a large pot, sauté the Lap Cheong sausages until lightly browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until fragrant.
3. Add the carrots and celery to the pot and cook for a few minutes.
4. Pour in the chicken or vegetable broth and bring to a boil.
5. Reduce heat to a simmer and add the diced tomatoes and chopped cabbage.
6. Slice the Lap Cheong sausages and return them to the pot.
7. Simmer for about 20 minutes, or until the vegetables are tender.
8. Stir in the soy sauce and sesame oil.
9. Season with salt and pepper to taste.
10. Serve hot and enjoy!