Warm Chinese Sausage Salad Recipe
Ingredients
| 1/4 pound fresh shiitake mushrooms; or 4 large dried shiitake mushrooms | ||
| About 1/4 pound oyster or button mushrooms | ||
| Mustard greens | 6 Cup (16 tbs), lightly packed | |
| 1 pound Chinese link sausages | ||
| Mustard Oil | ||
Directions
If using dried mushrooms, soak in warm water to cover until soft, about 15 minutes; then drain.
Rinse all shiitake; cut off and discard stems, then cut caps into 1/8-inch-wide strips.
Cut oyster mushrooms into bite-size clusters (slice button mushrooms).
Set all mushrooms aside.
Trim and discard tough stems from greens; tear leaves into bite-size pieces and place in a bowl.
Cover and refrigerate until ready to use.
Pierce each sausage in several places.
In a 10- to 12-inch frying pan, cook sausages over medium heat until browned, turning often.
Add 1 cup water; cover and simmer for 20 minutes.
Uncover; boil until liquid has evaporated.
Lift out sausages and set aside 8 to 12; reserve drippings.
Cut remaining sausages diagonally into bite-size pieces.
Add Mustard Oil and mushrooms to drippings; cook and stir until mushrooms are slightly limp.
Mix in sliced sausages.
If using chrysanthemum or mustard greens, add to pan and stir until lightly wilted or pour hot mixture over arugula or watercress in bowl; mix.
Arrange salad on 4 to 6 dinner plates; place 2 whole sausages alongside each serving.
Rinse all shiitake; cut off and discard stems, then cut caps into 1/8-inch-wide strips.
Cut oyster mushrooms into bite-size clusters (slice button mushrooms).
Set all mushrooms aside.
Trim and discard tough stems from greens; tear leaves into bite-size pieces and place in a bowl.
Cover and refrigerate until ready to use.
Pierce each sausage in several places.
In a 10- to 12-inch frying pan, cook sausages over medium heat until browned, turning often.
Add 1 cup water; cover and simmer for 20 minutes.
Uncover; boil until liquid has evaporated.
Lift out sausages and set aside 8 to 12; reserve drippings.
Cut remaining sausages diagonally into bite-size pieces.
Add Mustard Oil and mushrooms to drippings; cook and stir until mushrooms are slightly limp.
Mix in sliced sausages.
If using chrysanthemum or mustard greens, add to pan and stir until lightly wilted or pour hot mixture over arugula or watercress in bowl; mix.
Arrange salad on 4 to 6 dinner plates; place 2 whole sausages alongside each serving.
Chef
