Stir-fried Cabbage with Lup Cheong

Frying cabbage is the easiest thing in the world, and adding chinese wax sausage (or lup cheong) imbues the dish with a sweetness without the use of sugar.


1 medium bowl

Total time
20 mins (Prep: 10 mins. Cook: 10 mins)

1/3 cabbage, cut into strips
1 tsp canola oil
1 lup cheong, chopped
1 Spanish onion, cut into strips
1 clove garlic, thinly slice
1 tbsp soy sauce
1/2 tbsp rice vinegar
1 tsp sesame oil

1. Heat up canola oil in a pan. Fry onion and garlic for 1 min.
2. Add cabbage and lup cheong. Fry for 2 mins until cabbage starts to wilt.
3. Add soy sauce and rice vinegar, frying for 3 mins until cabbage is wilted.
4. Remove from heat and drizzle over sesame oil.

Use more cabbage than you think you need; the leaves wilt down quite a bit even while cooling on the plate.


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