Lemongrass Salad with Chinese Sausage and Mango

• 3/4 pound Chinese sausage
• 3 stalks of fresh lemongrass, first 2 layers peeled off and bottom 6 inches very thinly sliced
• 1 garlic clove, thinly sliced
• 1 shallot, thinly sliced
• 1 red Thai chile, thinly sliced
• 1 green Thai chile, thinly sliced
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons finely julienned fresh ginger
• 2 tablespoons gula Jawa or dark brown sugar
• 1 teaspoon canola oil
• 1/2 teaspoon Asian sesame oil
• 1 large, slightly underripe mango, peeled and cut into 2-by- 1/4-inch matchsticks (2 cups)
• 1 bunch watercress, coarsely chopped
• 1/4 cup chopped cilantro

1. Put the sausage in a steamer basket and steam over boiling water until plump, about 15 minutes.
2. Let cool slightly and pat dry, then slice thinly.
3. Meanwhile, in a medium bowl, toss the sliced lemongrass with the garlic, shallot, chiles, lime juice, soy sauce, ginger, gula Jawa, canola oil and sesame oil, tossing until the gula is dissolved.
4. Add the Chinese sausage, mango, watercress and cilantro to the dressing in the bowl and toss well.
5. Serve the salad warm or at room temperature.

sausage, stalks of fresh lemongrass, garlic, shallot, red thai chile, green thai chile, lime juice, soy sauce, ginger, gula, canola oil, asian sesame oil, slightly underripe mango, cilantro

Taken from www.foodandwine.com/recipes/lemongrass-salad-with-chinese-sausage-and-mango (may not work)