Slice the caps about 5mm (1/4 inch) thick. Slice the lap cheong and banana chillies on the diagonal into pieces about 5mm (¼in) thick. Thinly slice the garlic. Cut the spring onions into 4cm ...

When the wok is hot, add the lap cheong and stir-fry until the pieces start to brown. Add the shrimp, mushrooms and char siu, stir-fry for about a minute, then remove from the wok and set aside to ...

PEI black mussels combine with Chinese lap cheong sausage, cilantro, lime juice, kaffir leaves, Thai chiles, and green curry to make our stomachs happy. Ever notice that special dish or two on ...