Chinese Sausages with Rice and Vegetables

Chinese sausages or ‘lap cheong’, made with pork, fat, rice wine, soy sauce and seasonings are a favorite ingredient to add to noodles, rice dishes, vegetables or steamed buns. Also known as Tsorizong Macau in the Philippines, its sweet-savory smokey flavors add a special zing to any dish. Eat the slices alone with rice or add it to entrees. Either way it is served, the glistening red sausage slices will be everyone’s favorite. This is a recipe by Elizabeth Ann Quirino. Serves 2 to 4.

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Chinese, Filipino

Keyword: Chinese Sausages Rice Vegetables

Servings: people

Calories: 142kcal

Author: Elizabeth Ann Quirino

Equipment

Steamer
Wok or skillet - large, about 12 inches diameter

Ingredients

4 to 6 pieces (3.3 g. each) Chinese sausages or 'lap cheong' (Tsorizong Macau in the Philippines)
2 Tablespoons vegetable oil
1 whole red onion sliced
2 cloves garlic minced
2 Tablespoons soy sauce
2 Tablespoons water to mix with the soy sauce
2 cups shredded Napa cabbage
3 cups cooked white rice; previously refrigerated
2 whole eggs; cooked scrambled, sliced in strips
1/8 teaspoon sesame oil
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper powder
1 stalk scallions, chopped for garnish

Instructions

Prepare to steam Chinese sausages. Fill the bottom of a steamer with water. Start boiling the water over high heat. Place a bundle of sausages (about 4 to 6) in a heat-proof plate that fits inside the steamer top layer. Cover and steam sausages over briskly boiling water for 25 to 30 minutes. When done, remove the sausages from the steamer. Slice diagonally and set aside.
In a large skillet or wok over medium high heat, pour the cooking oil. When oil is hot enough sauté the onions and garlic for 1 to 2 minutes. Add the soy sauce plus water. Add the shreds of Napa cabbage and cook for 2 minutes till vegetables are soft.
Add the cooked rice to the skillet filled with vegetables. Mix well so the small amount of soy sauce coats the rice grains. Season with sesame oil, salt and black pepper powder.
Serve the rice topped with slices of scrambled egg and the Chinese sausage slices. Garnish with scallions.
Cook's comments: the Chinese sausages I purchased at the Asian market contained 3 bundles of 4 sausages in each. The total net weight of the entire package was 14 ounces (397 g).
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Nutrition