Deep red and thinner than regular sausages, you'll find prepackaged Chinese sausages (lop cheong) in Chinese supermarkets.
- 4 teaspoons peanut or vegetable oil, or as needed
- 1 teaspoon chopped fresh garlic
- 4 stalks regular sized bok choy with leaves, chopped roughly into 1-inch pieces (about 3 cups chopped)
- 1 1/2 teaspoons regular table salt or sea salt, or to taste
- 2 cups long grain rice
- 3 cups water
- 3 Chinese sausages, chopped into 1-inch pieces
- 1 tablespoon light soy sauce, optional
2. Stir-fry the bok choy for a minute, sprinkle with the salt and continue cooking for 2 more minutes for a total cooking time of about 3 minutes (if you like, separate the stalks and leaves and cook the stalks first for a minute before adding the leaves).
3. Add the rice and water and bring to a boil on medium heat (about 5 on the stovetop) Cook until the water above the rice has almost completely evaporated and you are starting to see holes or "craters" in the rice, (this will take about 10 minutes).
4. Turn the heat down to low, add the sausages on top, and the soy sauce if using. Cover and cook on low heat for about 25 minutes, until the rice and sausage are cooked. Use a fork to fluff up the rice. Serve.
Shanghai Vegetable Rice - with baby bok choy and Chinese dried mushrooms
More Chinese Vegetable Recipes
Main Chinese Recipe File