China Style Poli

40 min. using both hands
  • 220 g Mini POLI sausage
  • 160 g onion
  • 2 garlic cloves
  • 1 hot pepper
  • 400 g Chinese cabbage
  • 200 g fresh green pepper
  • 150 g bamboo shoots
  • 150 g soya sauce
  • Corn starch
  • 400 g rice
  • Oil for sauteing
  • Salt, ground pepper

Sauté the chopped onion on some hot oil, add the chopped garlic until you smell the aroma, the shredded Chinese cabbage, the chopped hot pepper, the cut bamboo shoots, the fresh green pepper, some soya sauce and pour in 1 dl of water. Cover and braise for a few minutes until the vegetables get a bit softer. After making sure the vegetables are tender enough, add the sliced Mini Poli sausage and if necessary, thicken the sauce with some corn starch, previously dissolved in water. Season with salt and pepper and serve with braised rice to create a unique Chinese experience. Braise the rice separately. Firstly, wash the rice in the obsessive compulsive way, 5 times in cold water until the water runs absolutely clear. Add enough cold water to cover the rice by 2 cm. Boil, put on a lid and cook at a high heat for approximately 5 minutes. Reduce the heat to a minimum, keep it covered and cook for another 20 minutes. Don’t remove the lid until the rice is cooked. If necessary, season with salt before serving. Serve the dish with chopsticks to impress your guests. We recommend you do some chopsticks practice beforehand.