THE WINE & BEER ISSUE -May June 2018
March April 2016
From Ching Li
2 Chinese sausages
2 eggs
2 T. vegetable oil
1 garlic clove, minced
1 red chile, sliced
1 t. minced ginger
2 stalks gai lan, cut into 1/2-inch pieces
2 c. cooked rice
1 t. soy sauce or more to taste
1 T. green onions, finely chopped
Boil the sausages in a pot of water for 1 minute. Drain, cool and cut into 1/4-inch slices. In a bowl, lightly beat the eggs. Set aside.
Heat 1 T. oil in a pan or wok, add the garlic, chile and ginger. Stir-fry for about 30 seconds. Add the eggs and make an omelet. Remove from pan or wok and set aside.
In a large pan, heat the remaining 1 T. vegetable oil and cook the sausage slices until crispy, about 1-2 minutes. Add the gai lan and stir-fry for several minutes until it’s slightly tender and turns bright green.
Add the rice and soy sauce and mix well. Add the omelet and mix well – breaking the omelet into smaller pieces as you toss all the ingredients together. Add the green onions and mix well.Serve on a large platter.
Serves 2.
