Meaty Egg Foo Yung
You may replace the sausages in this recipe with Chinese sausages, called lop cheong, which can be found at Asian supermarkets. Serve this hearty breakfast with Basic Brown Sauce poured over the top.
INGREDIENTS | SERVES 2 to 3
- 2 beef sausages
- 3 tablespoons vegetable or peanut oil, divided
- ½ small yellow onion, chopped
- 1 green bell pepper, seeded and diced
- 1 cup mung bean sprouts
- 1 tablespoon soy sauce
- 5 large eggs
- ¼ teaspoon salt
- Black pepper to taste
Cut the sausage on the diagonal into ½-inch slices.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the sausages. Stir-fry until they are cooked though. Drain in a colander or on paper towels.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the onion. Stir-fry for about 2 minutes, or until it begins to soften. Stir in the green pepper. Stir-fry for 1 minute, then add the bean sprouts. Stir in 1 tablespoon soy sauce. Remove the vegetables from the pan.
In a medium bowl, lightly beat the eggs, stirring in the salt and pepper. Stir in the cooked vegetables and sausage.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the egg mixture. Cook until golden brown on both sides, turning over once during cooking. Serve hot.
