Lap Cheong and Leek Omelet / 腊肠蒜苗炒蛋

This is a quick stir-fried dish that many of you are familiar with. I supposed to cook it for the reunion dinner but was put on hold as I cooked more than enough for a family of four. This kind of quick stir fry dish is a savior when you want to have an additional dish but don't have much time in cooking. 

It is cooked with my homemade lap cheong and the leek from my little veggies patch. If you don't have lap cheong, you can either substituted it with any sausage or siu yuk (roasted pork), or simply omit it. Leek omelet is good too.

Lap Cheong and Leek Omelet

腊肠蒜苗炒蛋

Ingredients (2-3 servings):

1 Lap cheong (Chinese/Cantonese sausage)

2-3 stalks Leek
2 Eggs

1 tbsp Cooking oil

1/4 tsp Chicken stock

3 tbsp Water

Salt to taste

Methods:

1. Soak the sausage in warm water for 5-10 minutes. Peel off the "skin" and cut into thin slices diagonally.
2. Cut the leeks diagonally.
3. Beat the eggs together with a pinch of salt.
4. Heat the oil in a nonstick pan. Add in the sausage and stir fry until the edges are brown slightly.
5. Add in the sliced leek, stir fry for 1 minute or so. 
6. Pour the beaten egg over the sausage and leak. Do not stir, cook until the bottom is browned lightly. Flip the omelet over, cook the other side too. 
7. Add in the water, chicken stock, and salt. Mix well.
8. Stir fry until all the water has evaporated. 
9. Serve warm with rice or porridge.

♪───Ｏ（≧∇≦）Ｏ────♪

Tried this recipe?

Tag @lydia.in.jp on Instagram.

欢迎到IG分享成品 标记@lydia.in.jp

This is my second year of growing leeks.