Chinese Sausage and Egg Stir-Fry: A Fast, Flavorful Meal

I’m very happy to share my recipe for Chinese Sausage and Egg Stir-Fry, a simple yet delicious dish with a rich cultural history. Originating from Cantonese cuisine, this recipe brings together sweet and savory flavors that are both comforting and satisfying.

Why You’ll Love This Recipe

• You’ll appreciate this dish for its unique sweet Chinese sausage paired with the fluffy eggs, creating a flavorful harmony.
• Plus, preparing it in a wok pan makes it a healthier option, requiring less oil and providing even cooking.

Ingredients Needed for Chinese Sausage and Egg Stir-Fry

Here are the essential ingredients you’ll need:

• 2 (pieces) Chinese sausages, sliced thinly
• 4 (large) eggs, beaten
• 1/4 cup (60 ml) milk
• 2 (tablespoons) vegetable oil
• 1 (large) onion, finely sliced
• 2 (cloves) garlic, minced
• 1/4 cup (60 ml) soy sauce
• 2 (tablespoons) oyster sauce
• 1 (teaspoon) sugar
• 1/4 (teaspoon) ground white pepper
• 2 (cups) cooked rice (preferably a day old)
• 2 (stalks) scallions, chopped

Substitutions and Variations:

• If you can’t find Chinese sausages, you can substitute them with a mildly sweet cured sausage.
• For a vegetarian option, replace sausages with mushrooms.
• Soy milk can be used instead of regular milk for a dairy-free version.

Preparation Steps

Let’s start by preparing our ingredients, which should take roughly 10 minutes.

1. Thinly slice the Chinese sausages.
2. Finely slice the onion and mince the garlic.
3. Beat the eggs in a bowl and mix in the milk for fluffiness.

Prepping the Wok

– Heat your wok over medium-high heat until it starts to smoke lightly.
– Add in 1 tablespoon of vegetable oil, swirl to coat, and then remove excess oil back into its container to prevent sticking.

Cooking Instructions

Here is a step-by-step guide for cooking Chinese Sausage and Egg:

Step 1: Cooking the Sausages

Heat 1 tablespoon of vegetable oil in the wok over medium-high heat.

Add the thinly sliced Chinese sausages and stir-fry until they become crispy and release their fat, roughly 3-4 minutes.

Remove the sausages and set them aside, leaving the rendered fat in the wok.

Step 2: Stir-Frying the Vegetables

Add sliced onions to the wok, cooking for about 2 minutes until they start becoming translucent.

Add minced garlic and continue stir-frying for another 30 seconds until aromatic.

Step 3: Scrambling the Eggs

Pour the egg and milk mixture into the wok.

Stir gently to scramble, cooking until just set but still slightly runny.

Step 4: Combining Ingredients

Add the cooked Chinese sausages back into the wok.

Pour in the soy sauce, oyster sauce, sugar, and ground white pepper, mixing well.

Step 5: Adding Rice

Mix in the cooked rice, breaking up any clumps and ensuring it is fully coated with the sauce.

Cook for another 2-3 minutes, stirring continuously.

Step 6: Garnishing

Turn off the heat, sprinkle the chopped scallions over the top, and mix through once more.

Essential Note: Ensure you’re constantly stirring all ingredients in the wok to prevent burning and ensure even cooking.

Also see: Healthy Beef and Asparagus Stir-Fry

Tips and Tricks For Perfect Chinese Sausage and Egg Stir-Fry

To ensure perfect results every time, here are some guidelines:

– Always use a well-seasoned or non-stick wok to prevent ingredients from sticking.
– Pre-cook the rice a day before; day-old rice has a better texture for stir-frying.
– Avoid overcooking the eggs; they should be slightly runny when you combine them with the rest of the ingredients.
– Constantly stir to avoid burning any components.

Common Mistakes to Avoid

– Don’t overcrowd the wok; it needs space for ingredients to cook evenly.
– Don’t add too much oil; the sausages release fat, which helps with cooking.
– Ensure all your ingredients are prepped and ready to add in quickly.

Serving Suggestions

This dish pairs wonderfully with a side of:

– Steamed vegetables: Adds a crunchy contrast.
– Pickled vegetables: Complements the sweetness of the sausage.

Storing and Reheating Leftovers

– Store any leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheat in a microwave or a skillet over medium heat until piping hot.

The Bottom Line

Chinese Sausage and Egg Stir-Fry is a straightforward dish that provides a rich and comforting meal using simple ingredients.

It’s a versatile dish that can be adjusted to fit various dietary needs. I’m confident you’ll find it to be a satisfying addition to your cooking repertoire.

Don’t forget to share your experiences and any variations you may have tried! I hope this recipe comes in handy next time you’re in the mood for something tasty and quick!

For more delicious wok pan recipes, stay connected with Kit Yum.

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