Frost's Descent · Dinner · Balanced
Stir-fried Chinese sausage with jicama & mangetout
It's cured-meat season: savoury lap cheong with crisp, sweet jicama and mangetout — a simple plate that's great with rice.
- 25 min
- Serves 3
- Stir-fry
- Easy
NeutralGenerates fluids, eases drynessWhets the appetite
Why it suits you: Balanced types just need a varied diet. As the saying goes, 'when the autumn wind blows, eat cured meats' — new-season sausage arrives around Frost's Descent. In-season jicama and mangetout keep it crisp and sweet and cut the richness, giving meat and veg on one plate.
Method
Prep 15 min · Cook 10 min- 1Steam the sausages for 5 minutes, then slice on the diagonal. Peel the jicama and cut into strips. String the mangetout.
- 2Heat a little oil over medium heat and fry the sausage until it releases its fat. Set aside, leaving the fat in the wok.
- 3Fry the garlic and ginger until fragrant, add the jicama and stir-fry over high heat for 2 minutes, then add the water and cook until just tender.
- 4Add the mangetout for 1 minute, return the sausage, season with the soy sauce and sugar, toss and serve.
Cautions
- Chinese sausage is high in salt and fat — go easy if you have high blood pressure, cholesterol or blood sugar.
Chef's tips
- Steaming the sausage first makes it easier to slice thinly. Don't overcook the jicama — it's best still crisp.
The TCM view
Jicama is sweet and cool, generating fluids and easing dryness; mangetout is sweet and neutral and settles the middle; Chinese sausage is sweet, salty and warm and whets the appetite, though rich in fat and salt. Plenty of fresh vegetables with a little sausage keeps it balanced, not drying.
