As hard and as long as my mother worked every day, she insisted that we have a complete Chinese meal with at least three or four different dishes every night. Like most working mothers, she tried to make quick and easy meals that were nevertheless good and wholesome. This recipe was one that met her very high standards of savoury taste. It takes literally a few minutes to assemble and cook.
She sometimes varied the recipe according to what was in the grocers – for example, tossing in Chinese chives or green garlic shoots that a neighbour would give us in the spring.
These stir-fried eggs and sausages also make a simple but delightful luncheon dish.
In a medium-sized bowl, whisk the eggs lightly with the salt and sesame oil and reserve.
Heat a wok or large frying pan over a high heat until it is hot. Swirl in the groundnut oil and, when it is very hot and slightly smoking, throw in the sausages and stir-fry for 2 minutes. Now pour in the beaten eggs and fry, stirring constantly, until the eggs begin to set, in about 2–3 minutes. Toss in the spring onions and continue to stir-fry for another minute. Quickly place on a platter and serve at once.
© 1998 Ken Hom. All rights reserved.