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Stir-Fried Vegetables With Chinese Sausage And Bacon


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  • 1/4 cup chicken stock (or canned chicken broth)
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon vegetable oil
  • 1 Chinese sausage - (abt 2 oz) thinly sliced
  • on the bias
  • 4 slices Chinese or smoked bacon cut crosswise
  • into 1/2" slices
  • 1/2 medium lotus root halved lengthwise, then sliced 1/4" - (abt 1 1/2 cups)
  • 1/2 cup sliced Chinese celery in 2" lengths (or regular celery stalks)
  • 1/2 cup thinly-sliced Chinese okra
  • 3 baby bok choy quartered
  • 1/2 cup drained canned straw mushroom
  • 1 teaspoon cornstarch dissolved in
  • 2 teaspoons water


Servings 4


Step 1

Stir the stock, soy sauce and sugar together in a small bowl until the sugar is dissolved.

For the Dish: Heat a wok over high heat until hot. Add the oil swirl to coat the sides. Add the sausage and bacon and stir-fry until they begin to brown, 1 to 1 1/2 minutes. Add the lotus root, celery, Chinese okra and baby bok choy; stir-fry until the celery is tender, about 2 to 2 1/2 minutes.

Pour in the sauce ingredients, bring to a boil and cook until the lotus root is tender-crisp, about 2 minutes. Add the cornstarch solution, and cook, stirring, until the sauce boils and thickens, 30 seconds to 1 minute. Scoop onto a serving platter.

This recipe yields 4 servings.

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