Chinese Sausage Thai Style Food

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
• Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
• Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
• Season with white pepper to taste and mix in the scallions. You can serve it as is...or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

CHINESE SAUSAGE, THAI STYLE

Steps:

• Peel the cucumber, cut it in half lengthwise, scrape out the seeds and cut the halves crosswise into 1/8-inch-thick slices. Cut the red onion lengthwise into slivers. In a large bowl, toss the cucumber and onion slices together with the coriander, basil, mint and scallions and reserve.
• Put sausage links in a skillet with 1/4 cup water and saute until the water has evaporated and the sausages are lightly browned. Do not let them become hard or dry. Remove sausages, cut diagonally into 1/8-inch-thick slices and keep warm.
• Remove skillet from stove and add fish sauce, lime juice, garlic and red pepper and mix together.
• Add sausages and fish sauce dressing to the bowl of greens and toss to mix well. Serve on warm plates with plain white rice in serving bowls.

GREEN BEAN AND CHINESE SAUSAGE STIR-FRY

Steps:

• Bring the sausages to boil in water, cook for 5 minutes; cool slightly, then slice on the diagonal into 1/2-inch slices.
• Heat a wok or large skillet over high heat and then add 2 tablespoons of the oil.
• Add the garlic and salt and cook for a few seconds, then add the green beans and cook, stirring and tossing constantly, for 6 minutes.
• Add chicken broth, cover the pan and cook until crisp-tender, about 2 to 3 minutes longer.
• Push the beans to one side, pour the remaining oil in the space and stir-fry the sausage for 2 minutes.
• Mix with the green beans, add the oyster sauce and stir until heated through.
• Serve as a side dish or as a main course over brown rice.