Lap Cheong Stir-Fry
A flavorful stir-fry recipe that transforms expired Lap Cheong into a delicious meal.
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
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the Lap Cheong slices to the skillet and cook until slightly crispy, about 5 minutes.
Remove the Lap Cheong from the skillet and set aside.
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.
Push the vegetables to one side of the skillet and add the sauce mixture to the other side.
Stir the sauce mixture until it thickens, then combine with the vegetables.
Add the cooked Lap Cheong back to the skillet and stir to combine with the vegetables and sauce.
Cook for an additional 2-3 minutes, or until everything is heated through.
Serve the Lap Cheong stir-fry over cooked rice or noodles.