AT A GLANCE
Chinese sausage, Shaoxing wine and black vinegar add amazing flavour to simple stir-fried mussels, while a fragrant ginger and chilli bean paste takes the whole dish to another level. Lay on some steamed rice for mopping up the juices.
|01||For ginger and chilli bean paste, process ingredients in a food processor to a smooth paste.|
|02||Heat oil in a large wok over high heat. When smoking, add lap cheong and stir-fry until crisp and browned (1 minute). Add ginger and chilli bean paste, and stir-fry until fragrant (1-2 minutes), then add mussels, mushrooms and Shaoxing wine, cover with a lid and cook, shaking wok occasionally, until mussels open (3-5 minutes). Stir in vinegar, season to taste with soy sauce, scatter with coriander and serve hot with steamed rice.|