I drop a few slices of Chinese sausage into any dish that could use a rich salty-sweet punch. It goes with everything and lasts forever in the fridge, making it a true lifesaver for me and my stubborn inability to plan meals ahead of time. It can be steamed or crisped in a pan, then eaten alone or added to congee, stir-fries, and soups.
The possibilities are endless, but here are some ideas to get started with:
Fried Rice with Chinese Sausage
Beat 2–3 eggs and scramble in hot oil until runny but almost cooked through. Scrape into a bowl and set aside. Add 2 cups cooked rice and fry until fluffy, adding water a spoonful at a time if needed (note: you might not have to do this if the rice is fresh, but I like to use leftovers!). Add 2 Chinese sausages, sliced, the cooked eggs, and 1 scallion, sliced, and continue to fry 1–2 minutes, until sausages are cooked through. Season with salt to taste and garnish with more sliced scallion.
Cabbage and Chinese Sausage Stir-Fry (a.k.a. Dad’s Specialty)
Halve a green cabbage and roughly chop the leaves into squares (you could substitute with Napa or any other kind, but this is just how my dad makes it). Fry the cabbage with 2 Chinese sausages, sliced, and soy sauce to taste in hot oil until the cabbage has wilted and the sausage is cooked through.
Indomie with Chinese Sausage
Fry an egg and a sausage, sliced, on separate sides of a pan while boiling Indomie instant noodles, my favorite brand of stir-fry noodles. When I’m feeling fancy, I add shrimp and spinach to the pan. After draining, put the noodles in a bowl and mix with flavoring packets. Add the fried egg and sausage and garnish with sliced scallions. (If you’re making noodles in broth, feel free to drop the egg and sliced sausage in to boil as the noodles cook.)
Helen Qu is an astrophysics grad student who loves cooking, baking, and trying new recipes in her free time.
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