Wineshark Weekend Cooking - Stir-fried Cantonese Preserved Meat with Snow Peas and Chinese Celery 荷芹炒臘味

Ingredients (for 4):

• Snow peas - 1/2 catty
• Chinese celery - 1 sprig
• Dried salted radish - 1 tael
• Preserved meat - 1/4 strip
• Chinese sausage - 1
• Ginger - 1 slice
• Sugar - 1/2 tsp
• Salt - 1/2 tsp

Procedures:

1. Wash the preserved meat and Chinese sausage. Steam until fully cooked.

2. Cut the preserved meat and Chinese sausage into slices.

3. Cut the dried salted radish into thin strips.

4. Break the Chinese celery and remove the fibres. Cut into sections.

5. Wash the snow peas and remove the hard edge right before cooking.

6. Heat the wok with oil, then add in the ginger until the ginger starts to darken.

7. Add in the preserved meat and Chinese sausage to continue stir-fry.

8. Add in the snow peas and dried salted radish, continue to stir fry. 

9. Season with sugar and salt.

10. Turn off the heat and add in the Chinese celery to continue stir-fry.

11. Serve.