Bitter Greens & Spicy Sausage Stir-Fry with Fermented Soybean Paste
A bold Thai breakfast dish that awakens the senses with a complex interplay of bitter greens, fiery chilies, and deeply savory fermented soybean paste. This hearty stir-fry is not for the faint of heart, offering a truly authentic and invigorating start to your day.
Prep Time
45 min
Difficulty
Hard
Servings
2
Calories
450 kcal
Instructions
- 1
Prepare the ingredients. Wash the Gai Lan and cut into 2-inch pieces, separating the stems from the leaves. If using raw Thai pork sausage, cook it first according to package instructions and then slice it into ½-inch thick rounds. Mince the garlic and finely chop the Thai bird's eye chilies. If using whole fermented soybean paste, roughly chop it.
~10 min - 2
In a mortar and pestle, pound the minced garlic and chopped chilies to form a coarse paste. This will release their aromatic oils.
~5 min - 3
Heat the wok over high heat. Add the vegetable oil. Once shimmering, add the garlic-chili paste and stir-fry for about 30 seconds until fragrant.
~1 min - 4
Add the sliced Thai pork sausage to the wok and stir-fry for 2-3 minutes until lightly browned and heated through. If your sausage is already cooked, this step is mainly to warm it and infuse flavors.
~3 min - 5
Add the chopped fermented soybean paste to the wok. Stir well to combine with the sausage and aromatics. Cook for another 1 minute.
~1 min - 6
Add the Gai Lan stems to the wok and stir-fry for 2 minutes until they start to soften slightly.
~2 min - 7
In a small bowl, whisk together the fish sauce, soy sauce, palm sugar, and 3 tablespoons of water. Pour this sauce mixture into the wok.
- 8
Add the Gai Lan leaves to the wok. Continue to stir-fry, tossing everything to ensure the leaves are coated in the sauce and wilt down. This should take about 2-3 minutes.
~3 min - 9
Taste and adjust seasoning if necessary. The dish should be a balance of bitter, spicy, and savory.
- 10
Serve immediately. This dish is best enjoyed hot.
Tips
- For a milder bitterness, you can blanch the Gai Lan stems separately for 1 minute before adding them to the wok.
- This dish is excellent served with steamed jasmine rice for a more complete breakfast or brunch experience.
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