Chinese Sausage and Egg Stir-Fry
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Cantonese
Ingredients
- 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.
Instructions
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.
Notes
Ensure you’re constantly stirring all ingredients in the wok to prevent burning and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Chinese Sausage and Egg Stir-Fry
Find it online: https://kityum.com/chinese-sausage-and-egg-stir-fry/