Level
easy
Cooking
20 min
Ingredients
Servings
10
Medium Leaf Buns steamed | 10 pieces |
Golden Bridge XO Special Lean Sausage soak in hot water, remove the skin and sliced | 3 pieces |
Oil | 1 tbsp |
Oyster Sauce | 2 tbsp |
Chinese Shaoxing Wine | 2 tbsp |
Oligo Syrup | 1 tbsp |
Water soak in hot water, remove the skin and sliced | 40 ml |
Cornstarch | 1 tbsp |
Water | 1 tbsp |
Peanuts crushed | 1 tsp |
Corriander | 1 |
Carrots, Radish, Cucumber about 1 handful, shredded leftover from Yusheng |
How to cook
Start cooking
- Heat the pan over medium high heat and add the oil.
- Add the oyster sauce and stir for 1 min.
- Pour in the shaoxing wine and stir for another 1 min.
- Add the oligo syrup and water. Stir to mix well.
- Add the cornstarch mixture and keep stirring until it thickens.
- Add the sausages and stir well.
- Set aside and let it cool.
Assemble & serve
- Take a bun and add 1 to 2 slices of Lap Cheong, some shredded veggies, a sprinkle of crushed peanuts and a few sprigs of cilantro.
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