Our recent escapade to Cabramatta was also a fruitful one as I came home with a few goodies such as the kangaroo lup cheong Richard and I picked up at Hunan Smallgoods. Richard mentioned he’d used some of the cured pork belly we also picked up, in a fried rice which got me thinking how I’d use my purchases.
The pork belly is still sitting in the fridge awaiting consumption but today I used the kangaroo sausage in my breakfast with some mushrooms that were meant to be going into a pasta sauce. Here’s what I came up with …
In a small bowl combine the oyster sauce, sesame oil and water, set aside.
Heat a wok over med-high heat, add about 1 tsp oil and the sliced lup cheong and toss quickly for 30 seconds. Remove and set aside on a warm plate.
Add 1-2 tbsp oil to the hot wok and quickly and gently toss the mushrooms for 1-2 minutes, adding a pinch of salt half way through. Remove the mushrooms and set aside with the lup cheong.
Wipe out the wok from any residue and pour in about 1½ cups of vegetable oil. Allow to heat over med-high flame.
Crack the eggs separately into small bowls or glasses and then slide one by one into the hot oil. Gently shake the wok (there should be enough oil to just cover the eggs). Using a slotted spoon, gently splash the oil over the eggs so the tops cook as well. When the eggs are crisp on the outside yet soft in the middle, remove from the oil, drain, and place onto the serving plate.
Scatter the cooked mushrooms and lup cheong over the eggs then drizzle the oyster sauce mix over this.
Sprinkle the chilli, fried shallots and coriander leaves, to garnish.