Steamed Chinese Sausage
Okra (Lạp Xưởng Hấp Đậu Bắp)
A refined Cantonese-inspired side dish featuring savory, tender Chinese sausage layered over crisp, vibrant okra, finished with a flavorful soy sauce glaze.
This simple yet elegant dish highlights the harmony between the rich, savory depth of Chinese sausage and the fresh, clean texture of okra. By steaming the sausage rather than frying it, the meat remains succulent, pairing perfectly with the tender-crisp okra. It is a quintessential home-style comfort dish that relies on quality ingredients and a quick, hot oil finish to bring all the flavors together.
Ingredients
- 2 pairs Chinese sausage
- 200 g okra
- 2 tbsp steamed fish soy sauce
- 1 tbsp vegetable oil
- 1 unit ginger
- 1 unit fresh chili pepper
Instructions
- 1Steam the Chinese sausage
Place the Chinese sausage on a heat-proof plate and set it into a steamer basket. Steam for 12 minutes to cook through. Submerging the sausage in water while steaming helps achieve a more tender and juicy texture.
Tip: Check the water level in the bottom of your steamer to ensure it does not run dry during the 12-minute cooking time. - 2Slice the cooked sausage
Once the Chinese sausage has finished steaming, carefully remove it from the heat. Allow it to cool slightly, then slice the sausage into thin, uniform rounds on a clean cutting board using a sharp cleaver or knife.
Tip: Let the sausage rest for a minute before slicing to keep the juices inside. - 3Blanch the okra
Bring a wok or pot of water to a boil. Add the prepared okra pieces and blanch them until they are just cooked through and retain their bright green color. Remove them promptly from the water to avoid overcooking.
Tip: Keep the water at a rolling boil and do not overcrowd the pot to ensure the okra cooks evenly. - 4Assemble the dish
Arrange the blanched okra neatly on a serving plate, laying them side by side. Carefully layer the sliced Chinese sausage rounds on top of the bed of okra to create an even, appetizing presentation.
Tip: Use chopsticks to arrange the okra neatly for a professional look.
