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Longganisa Stir-fry1.jpg

Longganisa Stir-fry



My wife is from the Philippines and introduced me to Longganisa sausage. After tasting them about a thousand times, I decided I needed to incorporate them in a stir-fry. This is definitely a dish not to miss.





- 2 Longganisa sausages (Pork or Chicken)

- 1 cup cabbage

- ½ cup sliced onion (1" long)

- ½ cup julienned or chopped carrots

- ½ cup Julienned Baby Bok Choy

- ½ cup Broccoli

- ½ cup Baby Bella Mushrooms (sliced)

- ¼ cup Kale

- 1 Tbsp Garlic (minced)

- 1 Tbsp Ginger (minced)

- 1 Tbsp butter

- 1 Tbsp canola oil



- 1Tbsp Chili Crisp

- 1 Tbsp Sambal Oelek

- 1 Tbsp hot sauce (to taste)

- 1 Tbsp Sweet soy sauce

- 1 Tbsp Oyster sauce

- 1 Tbsp Fish sauce

- 1 Tbsp Mirin

- Mix all ingredients for sauce in a small bowl and set aside



- 2 Tbsp Corn Starch

- 2 Tbsp water

- Mix together and set aside


Chef Jet Tila’s #1 rule: Never stop stirring while making a stir-fry.



1. Cook Longganisa according to instructions on package. Chop to ½” pieces and set aside.

2. Add butter and oil together in wok or frying pan and heat on high heat.

     - Be careful not to burn

3. Add garlic and ginger and let the stirring begin.

4. Add ingredients in order stirring between each to mix; carrots, cabbage, onion,

       bok choy, Longganisa, mushrooms, broccoli and kale.

5. Pour sauce over all and stir combining.

6. Mix slurry again and pour over everything to help form a glaze.

7. Transfer to plate and serve/eat.




*All ingredients are estimates, adjust to taste.




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