Dofu Gan & Chinese Sausage

I always keep a package of Chinese sausage in the refrigerator. It has a long shelf life and just a little bit can add dimension to a stir fry. I also stock packages of dofu gan in the freezer and keep one pack in the refrigerator at all times. Dofu gan is dofu (tofu) that's been marinated, pressed and baked. It can be homemade, but most people buy it from the store. On days when I need to make a quick meal, I can rely on these staples to stir fry something the whole family loves.

On this day, when the refrigerator was an "empty" reminder that I needed to go grocery shopping, I julienned the two remaining skinny carrots, a few stalks of celery heart, two mini sweet peppers to stir fry with the dofu gan and sausage.

DOFU GAN & CHINESE SAUSAGE

3-4 Chinese sausages, sliced thinly on the bias

3 tablespoons vegetable oil

3-4 squares of dofu gan, sliced (about 2 cups sliced)

1/2 red or yellow bell pepper, julienned (or 1 small)

1 medium carrot, julienned

2 stalks celery, sliced thinly on the bias

1 jalapeno chile, sliced (optional)

3 tablespoons soy sauce

1/2 cup water

Sesame oil

In a wok over medium-low heat, render the sausage. Be sure to stir and turn the sausage frequently to prevent it from burning. You will get some char around the edges, but that's ok. Once the sausage has turned to a darker shade of maroon, remove from heat. Scoop out the sausage pieces and drain on a paper towel.

In the same wok – no need to rinse – heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sliced dofu gan and spread out in a single layer. Let the dofu sear for about 10 seconds seconds. Stir the tofu to let sear on other sides for a few seconds. Remove the dofu and set set aside.

Add the remaining 2 tablespoons of oil and let heat. Add the jalapeno slices, if using. Stir fry for a few seconds. Add the bell pepper, celery and carrots. Stir fry for about 1 minute or until vegetables start to soften. Add the dofu and sausage. Stir to combine. Add the soy sauce and water, and continue to stir fry for 1-2 minutes, adjust the heat as needed. Add a light drizzle of sesame oil and stir fry to combine. Taste for seasoning. If needed, you can add a splash of soy sauce or a pinch of salt, if needed. Serve right away.

INGREDIENT NOTES:

This is the Chinese sausage I used for this dish.

This is the dofu gan I used for this dish. If you live where there is a local dofu maker, that would be a great place to look for fresh dofu gan.

Chinese Breakfast

Any Chinese meal, no matter how basic, can be a study of contrasts and balance. Breakfast is no exception: It can provide the ultimate comfort and still possess flavors that dance on the palate.

Congee, or rice gruel, is relatively plain if eaten on its own. But it is a utilitarian food for any morning or as a soothing antidote to an upset stomach. There are two general approaches to making congee. The first is to simmer uncooked rice in chicken stock with ginger until the grains split and create a thick consistency. Often, it's made simply with leftover cooked rice with either stock or water.

This morning, I made congee using leftover rice and water. Once the water comes to a slight boil, you turn down the heat to medium-low and let it simmer as you prepare the accompaniments. Breakfast was on the table within 20 minutes.

I had some Chinese sausages and a quarter of a napa cabbage. I sliced the sausages and seared them in the wok. Once some of the fat had been rendered, I added sliced cabbage and let that cook down and release some of its moisture. For seasoning, I added a little more than a tablespoon of soy sauce, a splash of rice vinegar and a teaspoon of chili bean paste. It was a tad salty, so I added a splash of water to balance it. The sweet and charred taste of the sliced sausage was great with the hot-sour-salty flavor of the sauce. It's the kind of dish that the Chinese say "goes down with rice" easily, meaning that it's exceptionally savory and makes you want to eat more rice -- which is considered the center of the plate, so to speak. Any cooked dishes are considered accompaniments to rice. 

I normally like to have preserved duck eggs with congee, but I didn't have any this morning. Other dishes I might have with congee include stir-fried tomato eggs or spicy yu-choy. I settled this morning for some pickled turnips and a sauce of finely minced ginger, chopped green onions and cilantro, soy sauce and a drizzle of sesame oil. This adds a great dimension to the congee.