Method
- Steam the Taiwan sausages over rapidly boiling water for 12 minutes — the steaming softens them and releases excess fat. Cool slightly. Slice diagonally into 1cm rounds.
- Heat oil in a wok or wide pan over medium-high heat. Add ginger slices; stir-fry 60 seconds until fragrant.
- Add the sliced sausage rounds and stir-fry 3 minutes — the surfaces should brown lightly and the fat render slightly.
- Add smashed garlic and chilies; stir 30 seconds.
- Add Shaoxing wine; let it bubble 30 seconds. Add soy sauce, sugar and white pepper. Toss to coat.
- Add the garlic shoots in the last 60 seconds — they should wilt slightly but stay vivid green and crunchy. Plate immediately. Serve as part of a Taiwanese family dinner with rice and several other dishes.
Common questions
Can Taiwan Sausage Stir-fry be made ahead?
Taiwan Sausage Stir-fry is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Taiwan Sausage Stir-fry spicy?
Taiwan Sausage Stir-fry as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Taiwan Sausage Stir-fry vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Taiwan Sausage Stir-fry to make at home?
Taiwan Sausage Stir-fry is approachable for a home cook with basic stove skills — total time about 18 minutes, no special technique required.
Can Taiwan Sausage Stir-fry be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Taiwanese sweet sausage (xiang chang) is one of Taiwan's signature charcuterie products — sweeter and more deeply flavoured than its mainland Chinese ancestor lap cheong, fermented with rice wine and soy and pork shoulder. The sausage is sold whole and grilled at night markets (just sliced and eaten with raw garlic), or pan-fried as in this dish, or used in fan tuan (rice balls). Garlic shoots (suan miao) — the green stalks of garlic plants — are a signature Taiwanese vegetable, particularly available in winter-spring; their mild garlicky-sweet character pairs perfectly with the sausage.
