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Chinese Sausage and Broccoli Stir Fry recipe

Chinese Sausage and Broccoli Stir Fry recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A delicious, yet simple Chinese stir fry dish. Serve with freshly cooked rice.

Quebec, Canada

3 people made this

IngredientsServes: 2

  • 2 Chinese pork sausages (lap cheung)
  • 1 tablespoon oil
  • 2 cloves garlic, finely chopped
  • 2-3 slices peeled fresh ginger, finely chopped
  • 10 stalks Chinese broccoli (gai lan), chopped into 2.5cm pieces
  • 1 teaspoon sugar
  • hot water, as needed
  • fish sauce, to taste

MethodPrep:10min ›Cook:18min ›Ready in:28min

  1. Steam or boil the sausages for 10 minutes. Cool slightly, then dice and set aside.
  2. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic and ginger until aromatic, 2-3 minutes. Add the sausage and broccoli until soft, about 3-4 minutes. Add sugar and stir well.
  3. Add enough hot water to cover 1/3 of the ingredients. Cover the pan with a lid and simmer for 2 minutes. Season with fish sauce to taste. Serve.


Chinese pork sausages and Chinese broccoli can be purchased in Chinese/Oriental speciality stores.

See it on my blog

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Broccoli and Sausage Stir Fry Recipe

This recipe for Broccoli and Sausage Stir Fry is one of my favorite all-time family recipes. It’s a recipe I’ve modified that my mother makes and I serve it as least twice a month, if not more. It’s incredibly easy to make – you can have it done and on the table in about the time it takes to boil your water and cook your pasta.


Fresh broccoli, 1 pound – Cut to small florets

Sausages, 3-4 – I prefer chicken sausage, like Aidell’s, whereas my mom makes it with Polska Kielbasa sausage
For this recipe I used Sabahno’s Smoke Mozzarella with Artichokes and Garlic Chicken sausage from Costco

Fresh Mushrooms, 1 pound – I prefer crimini, sliced

Onion, 1 medium – Diced finely

Parmesan or pecorino romano cheese, 1 Cup – Finely grated

Pasta, one pound – I prefer Wacky Mac or Ronzoni Garden Delight, but used regular bow tie today.

Garlic, 2-3 cloves, minced

Oregano – 2 to 4 Tablespoons
Start with less – you can always add more.

Olive oil, Tablespoon

Salt, just a dash

These measurements are exact. You can add as much or as little of any ingredient and I think it still will turn out delicious.

Costco has all these ingredients at a great price. I usually buy the pre-cut broccoli florets at Costco, the crimini mushrooms, oregano (or italian seasoning mix), the sausages and the parmesan. The packages from Costco will easily get you two meals of this (and you’ll still have sausage and parmesan left over).


1.) Start the process by getting a big pot of water on the stove for your noodles.

2.) While you’re waiting for the water to boil, prep your other ingredients. Mince you garlic, dice your onions, slice your mushrooms, wash/cut your broccoli, grate your parmesan

3.) By this point my water is usually boiling – dump in your noodles, cook according to directions on package.

4.) While noodles are boiling, get a large skillet (with a lid to use toward the end) and put over medium-heat on the stove top. Everything will end up in this skillet (except the noodles), so make sure it’s a big size. I use this one (Amazon: Cuisinart CSK-250 GreenGourmet 14-Inch Nonstick Electric Skillet) Add your olive oil to your skillet.

5.) Once your olive oil is hot, add your onions, garlic and a dash of salt. Cook down the onions (2-3 minutes) over medium heat.

6.) Once onions have started to soften, add mushrooms, cook down 2-3 minutes

7.) Once mushrooms are softening, add sausage and oregano, cook for 2-3 minutes

8.) Once everything is hot and steamy – add your broccoli, don’t stir, just COVER for about 3 minutes until your broccoli has turned a vibrant green and is steamed but still crunchy.

9.) Serve over a scoop of pasta and add your parmesan cheese! It reheats great the next day – in fact, I think I even like it more as leftovers!

Let me know what you think! I hope you like it as much as we do! Here’s a photo from when I posted back in 2011. This has always been one of my kid’s favorite meals. My son is showing off his muscles – since he’s eating broccoli and my daughter is still in her high chair. They were such babies! Time is going way too fast. . .

Chinese Sausage Stir Fry

Last year my husband and I decided to separate. We’d been together for nine years and married for seven. Older The Hungry Australian readers may remember him popping up in various posts like this, this and this.

My parents are still together so I never imagined I’d be in this situation. But I also know that you can reach a point where it’s no longer tenable to be with someone. So the last 18 months have been challenging and sad in all kinds of ways. Ultimately, this is the best way forward.

We have young children so we work hard at maintaining an amicable relationship for their sakes. It’s not easy but it is important as their ability to deal with our split is closely linked to the way we manage it and how we continue to interact.

So it is in this positive spirit, and with his permission, that I want to share one of my ex husband’s recipes with you. This dish — Chinese Sausage Stir Fry — was the first dish he ever cooked for me when we started dating. At the time, I remember thinking, this guy has balls (if you’ll pardon the expression). I mean, not every (Western) man would feel confident enough to cook an Asian date an Asian dish. Put it this way: if I started dating an Italian man I would not be serving him Italian food the first time I cooked for him.

My ex came up with this dish himself, which was quite impressive as he’d only started eating Asian food when he arrived in Melbourne from Europe six years prior to our meeting. He did a Vietnamese cooking class shortly after he arrived after which there was no holding him back in the kitchen.

This dish was one of our regular Sunday night dinners as it could be made with ingredients we usually had in the refrigerator and pantry. Our kids loved it, too, although I’d add some marinated chicken pieces for them so they didn’t fill up too much on Chinese sausage – I haven’t met a kid that doesn’t go nuts for Chinese sausage and it’s not something they should eat too much of.

Ironically, or perhaps, tellingly, my ex and I always disagreed on was how to cook this dish. He would chop up all the stir fry ingredients and then add them to a cold wok/fry pan, with the vegetable oil and then turn the heat on. I maintained, and still do, that you should heat up the wok until smoking before adding the oil and then the raw ingredients in a particular order. I have to admit it tasted fine cooked either way though.

This dish is super simple and very tasty. Eat it, and remember to hold onto the positive moments that are present in every tricky situation.

  • 1.5 tablespoon vegetable oil
  • 1 large onion, diced into small pieces
  • 2 cloves garlic, chopped
  • 1 inch piece ginger, peeled and sliced thickly
  • 5 Chinese sausages, sliced into thin pieces (available from Asian grocer)
  • 2 bunches bok choy, washed and trimmed into individual pieces
  • 2 carrots, peeled and cut into think half moons
  • 4-5 tablespoons oyster sauce
  • 1 packet spaghetti, cooked in salted water and drained. Reserve half a cup of cooking water.
  • Salt and pepper (optional)
  • Handful roasted cashews or peanuts
  • Heat up wok or non stick fry pan until hot and then a dd oil.
  • Cook onion, garlic and ginger over a low-medium flame, stirring regularly, until softened (about 2-3 minutes). Do not let it burn or brown – turn down heat if necessary.
  • Add Chinese sausage and cook for a minute before adding bok choy, carrots and oyster sauce and stirring to combine.
  • Cook for a couple of minutes until bok choy stems are cooking through, stirring regularly, before adding spaghetti and stirring well to coat with the sauce. Add a splash of cooking water to moisten if necessary.
  • Taste and adjust seasoning if necessary by adding salt and pepper, or more oyster sauce.
  • Serve in deep bowls and garnish with roasted peanuts or cashews.
  • Steam the Chinese sausage in a small saucepan before frying it for a much juicer result.
  • Add 200 grams marinated chicken thigh fillet pieces for added protein. Marinate the chicken in one tablespoon Shaoxing wine, 1 tablespoon light soy sauce and 1/2 teaspoon sugar for least half an hour before cooking.
  • You can substitue gai laan (Chinese broccoli), regular broccoli or green beans for the bok choy. Just be sure to separate the stems and the florets of the broccoli and cook the stems for a minute before adding the florets.

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Sausage Broccoli Stir-Fry

Want a great way to get more veggies in your diet? Add some delicious Johnsonville® Sausage to the mix! This recipe takes fresh broccoli, garlic and ginger to create a mouth-watering stir-fry. For an authentic Asian touch, use a favorite teriyaki sauce. Oyster or plum sauce work great too!

Want a great way to get more veggies in your diet? Add some delicious Johnsonville® Sausage to the mix! This recipe takes fresh broccoli, garlic and ginger to create a mouth-watering stir-fry. For an authentic Asian touch, use a favorite teriyaki sauce. Oyster or plum sauce work great too!


teriyaki, oyster or plum sauce



In a large skillet, heat oil over medium-high heat.

Add the sausage, ginger and garlic. Stir-fry for 2-3 minutes or until lightly browned.

Add the broccoli, water and teriyaki sauce cook and stir for 3-4 minutes or until broccoli is crisp-tender.

If desired, sprinkle with cashews.

How to Cook Sausage on the Stove

Cooking sausage on the stovetop is easy, even if it&rsquos your first time! Learn how to cook fresh and fully cooked sausage in a frying pan from the sausage experts at Johnsonville.

  • 1 tablespoon oil
  • 3 4-inch links Chinese sausage (lap cheong), sliced into 1/8 inch rounds
  • 3/4 pound snow peas
  • 1 tablespoon rice wine
  • 1 tablespoon toasted sesame oil

Heat a wok or large frying pan on medium heat and swirl in oil. Add sausage and cook until fat renders out and meat is crispy and caramelized on edges. Chinese sausage burns easily, so keep heat no higher than medium.

Remove fully-cooked sausage with a slotted spoon and set aside on a plate. Increase heat to high. When wok smokes, add snow peas and toss to coat with fat. Stir fry just until snow peas are bright in color with blistered spots, then add rice wine and return sausage to wok. Let wine mostly cook out while stirring to combine, then salt to taste. Transfer to a serving plate and drizzle on sesame oil.

A Fast, Mid-week Dinner

If you’ve been working on expanding your Chinese pantries over the years, Snow Peas with Chinese sausage is one recipe that is so easy to pull together for a mid-week dinner.

And if you’ve never tried lop cheung, it’s a wonderful ingredient to keep on hand!

If you’re here, it means you want to eat fast, so let’s get to it!

With eggs

Unsurprisingly, Chinese sausage and eggs go together like a dream. The sweet and salty flavors of the links balance the rich yolk and and mild whites, making them particularly well-suited to each other. Whether you incorporate slices of Chinese sausage into your go-to morning scramble, make them a part of your next omelet filling, or enjoy them in a steamed egg custard, you won't be disappointed by the wonderful melding of flavors that takes place when these two ingredients come together. Can't imagine how to pair these sausages with your standard egg dishes? Here's some help.

This recipe from The New York Times keeps it simple but no less delicious. This steamed egg custard is rewardingly smooth, rich, and savory with the addition of Chinese sausage and scallions. Your regular old scrambled eggs are about to get a major upgrade with this recipe from Domestic Dreamboat. Pungent fish sauce, scallions, garlic, cilantro, and Chinese sausage add a Vietnamese-inspired twist. And this recipe from My Wok Life keeps it simple with a quick omelet with Chinese sausage and a dash of fragrant sesame oil. This one's easy enough to whip up on your most hurried mornings.

Give your standard potato hash some much needed life by making good use of Chinese sausage. This dish traditional contains chopped meats, potatoes, and spices — which is all great, don't get me wrong! However, even the best culinary inventions could use new breath every so often. By adding Chinese sausage to the hash equation, you're saying yes to lots of goodness: incredible savoriness, barbecue adjacent sweet-salty vibes, and all-around food happiness. Here are a few recipes that might speak to you.

This meaty hash recipe from Desktop Cookbook combines Chinese sausage links with ground pork, ham, mushrooms, salted turnips, and water chestnuts for a hearty meal that will keep you sated for hours. This recipe from Lynfred Winery incorporates both Chinese sausage and salmon, making the hash surprisingly complex and flavorful. Hell yes to innovative dishes. Use Chinese sausage in place of standard pork sausage for this recipe from Taste of Home if you want to add some extra oomph to a classic breakfast hash.

I hope these cooking ideas inspire you to visit your local Chinese groceries in search of Chinese sausage links the next chance you get.

Sausage Stir Fry over Rice

This simple sausage stir fry is a perfect quick dinner, and you can change it up with different types of sausage and veggies. This is my go-to version.

I should really make a list of my go-to dinners, the ones I make over and over and don’t even need to look at a recipe. This is definitely one of our favorites. You can’t beat sausage for easy recipes since it already has the seasoning built right in!

This sausage stir fry is really just a starting point because you can do so many things with it. Add in peppers, broccoli, asparagus or whatever other veggies you like. Change the flavor of the sausage for a different taste entirely. Another good thing about sausage is that it keeps in the refrigerator for a while and freezes and thaws really well too. I always have a couple flavors of fully-cooked chicken sausage links on hand at any time so I can add them to a variety of recipes.

I typically like medium grain white rice with stir fries even though I know it’s not the healthiest choice. You can definitely serve this up with brown rice or even quinoa if you prefer. If you are low carb, you don’t need any rice at all and can eat it on its own, maybe with a salad on the side.

What are some of your favorite sausage flavors? I almost always stick to chicken sausage, and my favorites are any kinds that have cheese inside. My boys love chicken apple sausage, so I usually keep some of those on hand for dinners for them. Hot links on buns are always a favorite with the grownups, and andouille sausage is perfect for Cajun recipes like gumbo or jambalaya. Whatever your favorite, I’m sure it will work perfectly in this easy sausage stir fry recipe!

Baby Gai Lan (Chinese Broccoli)

The prized portion of gai lan is the tender stem and flower buds. Restaurants cash in on this knowledge by offering just the tender “heart” of this vegetable. They discard the outer leaves when preparing this popular dish. As such it is preferable to use baby gai lan for this method of preparation because the entire stalk can be used without any wastage. I like to peel the end of the stem to ensure that even that portion is tender.

Watch the video: Σπιτικά λουκάνικα του παππού Τάσου-Homemade sausage-Bratwurst selber machen