Ingredients:

  • 1 pound (450 g) mini Chinese sausages (lap Cheong)
  • 2 tablespoons (30 ml) vegetable oil
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 g) brown sugar
  • 1 teaspoon (5 g) sesame oil
  • 1 teaspoon (5 g) minced garlic
  • 1/2 teaspoon (2 g) black pepper
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Slice mini Chinese sausages into bite-sized pieces.
  2. In a small bowl, combine soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, and black pepper.
  3. Heat vegetable oil in a non-stick skillet over medium heat.
  4. Add sausage pieces and fry until golden brown, about 5-7 minutes.
  5. Pour the glaze over the sausages. Stir to coat evenly.
  6. Let the mixture bubble for 2-3 minutes, allowing the glaze to thicken.
  7. Remove from heat and garnish with chopped green onions. Serve hot.