Steamed Taro Cake

1. Rehydrate the dried shrimp and dried shiitake mushrooms in separate bowls of warm water until softened. Once soft, drain, finely chop the dried shrimp, and remove the stems from the dried shiitake mushrooms before finely dicing them. Set aside.

2. Dice the Chinese sausage and set aside. Finely chop the scallions, reserving half for garnish and half for cooking. Mince the garlic.

3. In a large wok or pan, heat the vegetable oil over medium-high heat. Add the diced Chinese sausage and stir-fry until fragrant and slightly crispy, about 2-3 minutes. Remove the Chinese sausage and set aside, leaving the rendered fat in the wok.