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Broccoli Pork Egg Fu Young with Steamed Rice & Gravy.

  • 1 crown
  • 20 fl oz
    chicken or vegetable broth
  • 8
  • 1 small bunch
    green onions (scallions)
  • 1 cup
    jasmine rice
  • 2
    pork sausages
  • ½ lb
    white mushrooms
  • 1 medium
    yellow onion
    black pepper
    rice vinegar
    soy sauce
    toasted sesame oil
  • 1
    Combine broth, soy sauce, vinegar, and oil in a medium saucepan. Cover and bring to a boil over high heat.
    16 fl oz (2 cups) chicken or vegetable broth
    2 tbsp soy sauce
    1 tsp rice vinegar
    2 tsp toasted sesame oil
  • 2
    Combine additional broth and corn starch in a small bowl; whisk to combine a smooth slurry. When broth in the saucepan comes to a boil, add slurry in a steady stream while whisking quickly. Let boil for 1 minute, then cover and reduce heat to low; simmer the gravy for 30 minutes.
    4 fl oz (½ cup) chicken or vegetable broth
    2 tbsp cornstarch
  • 3
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and salt; bring the mixture to a boil over high heat.
    1 cup jasmine rice
    2 cup water
    ½ tsp salt
  • 4
    Remove casings from sausages and roughly chop.
    2 pork sausages
  • 5
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 6
    Preheat a large ovenproof skillet over medium heat.
  • 7
    When the skillet is hot, add oil and swirl to coat the bottom. Add sausage to the skillet and cook, stirring often, until browned and cooked through, about 5 minutes. Once done, transfer sausage to a small bowl, leaving sausage drippings in the skillet. (Reserve skillet for later use.)
    2 tsp toasted sesame oil
  • 8
    Meanwhile, wash and dry the fresh produce.
    1 crown broccoli
    ½ lb white mushrooms
    1 small bunch green onions (scallions)
  • 9
    Separate broccoli into bite-sized florets and cut stems into smaller pieces; transfer to a medium bowl.
  • 10
    Slice mushrooms. Peel and thinly slice yellow onion into half rings; add both to the bowl with the broccoli.
    1 medium yellow onion
  • 11
    Preheat oven to broil on high; position rack under the broiler.
  • 12
    Return skillet to stove over high heat and add more oil. Add the vegetables and salt; cook, stirring often, until tender-crisp, 6-8 minutes.
    2 tbsp toasted sesame oil
    ½ tsp salt
  • 13
    Crack eggs into a medium bowl; add vinegar, salt, and pepper; whisk together.
    8 eggs
    2 tsp rice vinegar
    ½ tsp salt
    ½ tsp black pepper
  • 14
    Stir sausage back into the skillet with the veggies. Reduce heat to medium-high and pour egg mixture evenly over the top. Let cook, undisturbed, until the bottom and sides are firm but the top is still runny, 5-7 minutes.
  • 15
    Meanwhile, trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle.
  • 16
    Place skillet in the oven and cook until top is set and golden brown, 4-6 minutes. Remove from the oven and slice into wedges.
  • 17
    To serve, divide rice and egg fu young between dishes. Pour gravy over the egg fu young and top with green onions. Enjoy!