Welcome to the third installment of my newest series: Food Mash-ups! I hope you’ve enjoyed all of the mash-ups so far.
This will be a continuing series of posts, I just haven’t decided how often I should mash-up two distinct foods into one, I’d enjoy knowing what you think, let me know in the comments if you have an opinion.
Sauerkraut Stir Fry
The food culture of Germany and China are thrown together in tonight’s mash-up. From Germany, we have Sauerkraut and German sausage. From China, the stir frying technique! Can such widely different styles of food and cooking successfully be mashed together in to one meal? Read on to find out! First a brief history of both:
Stir frying is a technique of cooking that embraces cooking with a small amount of very hot oil for a brief time. The wok was created first, researchers claim, for drying grain around 200 B.C. Unfortunately there are no concrete records of just when the wok was first used for stir frying.
The secret of stir frying is in the high heat and quick movement of the food being fried. It is commonly agreed that stir frying seals in the flavor and texture of the food being cooked, at least if done correctly.
Sauerkraut is basically salted cabbage that is allowed to ferment for a period of time. The salt removes some of the liquid from the cabbage and forms the liquid that brine’s the cabbage as it ferments.
Oddly enough, a bit of research shows that while sauerkraut is German in origin, there was likely a similar type of dish that the Chinese workers who built the Great Wall of China ate, only theirs was fermented with rice wine instead of salt.
Now that we have a bit of history, let’s get on to the actual cooking:
Tonight we’re going to add German sausage to out dish, while not necessary, it does add a bit of texture.
Start with links of German sausage, remove the casing and slice the sausage thinly enough that it cooks quickly, but thick enough so that it holds together, this will depend on the sausage you use, some may be packed looser than others. If your sausage is too loosely packed, you may need to cook it quickly before slicing it.
Next thinly slice two or three onions, along with a few cloves of garlic.
Heat up your wok or frying pan, when it’s hot, add enough oil to coat the onions and garlic. Add the onions and garlic. If you didn’t have to precook your sausage, add that as well. Now is also the time to add a hot pepper, one of those small thin red peppers is perfect, these have a variety of names, from Thai hot to bird pepper and many others. If you don’t have one of these, add a Habanero (which fits as its Latin name is Capsicum Chinese), I prefer slicing it thinly, however most stir fries leave the pepper whole. Consider at least slicing it in two to allow more flavor to mingle into your dish.
Once the onions are well wilted and the sausage (if added) is fully cooked judging by the color, add in a nice amount of oyster sauce and a spoonful or two of a nice mustard. If you precooked your sausage, add it now as well.
Serve on a bed of fried rice with soy sauce and pepper to taste.
There you have it, Stir fried Sauerkraut. I hope you enjoyed this recipe. Feel free to leave your thoughts in the comments below.
Thanks for reading!