William Meppem
Chinese sausage, Shaoxing wine and black vinegar add amazing flavour to simple stir-fried mussels, while a fragrant ginger and chilli bean paste takes the whole dish to another level. Lay on some steamed rice for mopping up the juices.
Ingredients
Method
1.For ginger and chilli bean paste, process ingredients in a food processor to a smooth paste.
2.Heat oil in a large wok over high heat. When smoking, add lap cheong and stir-fry until crisp and browned (1 minute). Add ginger and chilli bean paste, and stir-fry until fragrant (1-2 minutes), then add mussels, mushrooms and Shaoxing wine, cover with a lid and cook, shaking wok occasionally, until mussels open (3-5 minutes). Stir in vinegar, season to taste with soy sauce, scatter with coriander and serve hot with steamed rice.
Lap cheong are dried Chinese pork sausages, which don’t need refrigeration after opening. Wood-ear mushrooms, also known as black fungus, are available from select greengrocers.
Notes
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