Wednesday, November 24, 2010

Chinese Sweet Sausage Egg Foo Young with Shiitake Sauce

Egg Foo Young for Breakfast?  Sure, why not!  This is a healthy way to eat eggs for breakfast.  The Chinese sweet sausage is a dry cured pork sausage made with some of the spices that you will find in 5 spice powder or 7 spice powder.  The flavor is unique!  There are no mung bean sprouts in this egg foo young.  A Chinese vegetable mix took their place.
     Recipe:  Boil a Chinese Sweet Sausage in water to soften it a little.  Bias slice the sausage very thin.  Set a few sausage slices aside to garnish the egg foo young.
     Very thin slice these vegetables and set aside:  Bok Choy, onion and green bell pepper.
     Whisk a few eggs till they are scrambled.
     Heat a little oil in a saute pan over medium heat.  Place a stainless steel ring mold in the pan.  Fill the ring mold with the vegetable mix and a few of the sausage slices.  Let the vegetables sizzle for a minute.
     Spoon a little of the whisked egg over the vegetables in the ring mold.  (This step is to seal the bottom of the ring mold so that 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.)  Pour enough eggs into the ring mold to just cover the vegetables.  Let the ingredients cook till the eggs are almost firm, then slide a spatula under the ring mold and flip the egg foo young over to cook the other side.  (A light brown color is the proper color to cook egg foo young.)  When the eggs are firm and browned, slide a spatula under the egg foo young and set it 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 plate.
     Sauce Recipe:  Boil a little water, sweet white wine or sherry and some soy sauce.  Add a dash of 5 spice powder, minced garlic, minced ginger, sea salt and white pepper.  Mix a little cold water and corn starch together in a cup.  Pour just enough of the corn starch slurry into the boiling sauce to thicken while stirring.  Add thin sliced shiitake mushrooms and sliced green onions.  Cook for one minute and then spoon the sauce around the egg foo young on the plate.  Garnish the egg foo young with the reserved sausage slices and sliced green onion.
     This breakfast takes a little bit of effort but the flavors will put a smile on anybody's face!  The sauce should not be too much of a soy flavor but it should accent the shiitake mushrooms.  The flavor of the Chinese Sweet Pork Sausage is so great with the eggs, vegetables and sauce.  You can serve this egg foo young for any meal but it is a nice breakfast to start the day.  ...   Shawna

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