Chinese Sausage and Cabbage Stir-Fry

Shallot makes an interesting change from garlic and ginger in this simple recipe. Add mushrooms for a complete, one-dish meal.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. vegetable oil
  • 2 tsp. minced shallot
  • 4 Chinese sausages (3 oz. each), diagonally sliced into bite-size pieces
  • 6 large cabbage leaves, shredded
  • ¾ cup chicken broth
  • 2 tsp. Chinese rice wine
  • 2 green onions, diagonally sliced


  • Add the oil to a preheated wok or skillet. When the oil is hot, add the shallot and stir-fry briefly. Add the sausages. Stir-fry for about 2 minutes, then push the sausages up to the side of the wok.
  • Add the cabbage. Stir-fry for about 2 minutes.
  • Add the chicken broth and rice wine in the middle of the wok and bring to a boil.
  • Simmer, covered, for 3–4 minutes; stir in the green onions, and serve hot.