Egg Foo Young for Breakfast? Sure, why not!
The Chinese sweet sausage in this recipe is a dry cured pork sausage that is seasoned with the spices that you will find in a Chinese 5 spice powder or a 7 spice powder. The flavor of this sweet dry cured sausage is unique!
There are no mung bean sprouts in this egg foo young. A Chinese vegetable mixture took their place. This is a heathy breakfast to start a day with. This egg foo young is also a nice entree for lunch or dinner.
Chinese Dry Cure Sweet Sausage Egg Foo Young Recipe:
Place a 3 ounce dried Chinese sweet sausage in a sauce pot with water.
Simmer the sausage over medium heat for about 5 to 10 minutes, to soften it a little bit.
Remove the sausage from the water and let it cool.
Bias cut the sausage into 12 very thin slices.
Set 6 of the sausage slices aside, for later in the recipe. The reserved 6 sausage slices will be used to garnish the egg foo young.
The rest of the sliced sausage can be set aside, till it is needed.
Place 1 handful of very thin sliced bok choy into a bowl.
Add 1 small handful of very thin sliced onion.
Add 1 small handful of very thin sliced green bell pepper.
Set the vegetables aside.
Place 4 eggs into a mixing bowl.
Add 2 tablespoons of rice flour.
Whisk the eggs, till they are well scrambled.
Heat a non- stick saute pan over medium low heat.
Add 1 splash of vegetable oil.
Place a 4" wide stainless steel ring mold in the pan.
Fill the ring mold with the vegetable mixture and 3 of the sausage slices.
Let the vegetables grill for 2 minutes.
Spoon about 1 ounce of the whisked eggs over the vegetables in the ring mold.
Note: This step is to seal the bottom of the ring mold, so the rest of the eggs do not leak out of the bottom of the ring mold. If any eggs leak out, scoop them up and set them on top of the vegetables in the ring mold. The small amount of egg must be cooked firm, before adding more of the egg mixture.
Pour enough of the whisked eggs into the ring mold, to just barely cover the vegetables.
Let the ingredients cook, till the eggs become cooked almost firm, then slide a spatula under the ring mold and flip the egg foo young and ring mold together as one.
Cook the egg foo young till the eggs become firm. (A light brown color is the proper color to cook egg foo young.)
When the eggs become firm and lightly browned, slide a spatula under the egg foo young and set the egg foo young on a cutting board.
Let the excess oil drain off. Remove the ring mold by gently pressing down the egg foo young while lifting the ring mold.
Use a spatula to set the egg foo young on a baking pan.
Repeat these steps to make a second egg foo young.
The two egg foo young will be reheated later in the recipe.
Shiitake Sauce Recipe:
Heat a sauce pot over medium/medium high heat.
Add 1 1/2 cups of light chicken broth.
Add 2 ounces of sweet rice wine or sherry.
Add 1/2 tablespoon of soy sauce.
Add 2 pinches of five spice powder.
Add 1 minced garlic clove.
Add 2 teaspoons of minced ginger.
Add sea salt and white pepper.
Mix 3 ounces of cold water and and 2 tablespoons of corn starch together in a cup to form a slurry.
Add just enough of the corn starch slurry to the boiling sauce, while stirring, to thicken the sauce to a thin sauce consistency.
Add 1 small handful of very thin sliced shiitake mushrooms.
Add 1 sliced green onion.
Reduce the temperature to low heat.
Simmer the sauce for 5 minutes.
Keep the sauce warm over very low heat.
Chinese Dry Cure Sweet Sausage Egg Foo Young with Shiitake Sauce:
Reheat the 2 egg foo young in a 300 degree oven for 3 or 4 minutes.
Use a spatula to transfer the 2 egg foo young onto a serving plate.
Spoon the sauce on the plate around the 2 egg foo young.
Garnish the tops of the 2 egg foo young with the reserved 6 sausage slices.
Garnish with a sprinkle of sliced green onion.
This entree takes a little bit of effort to make, but the flavors will put a smile on anybody's face! The flavor of the Chinese dry cure sweet pork sausage is very tasty with the eggs, vegetables and sauce. Delicious! ... Shawna