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Chinese Take-Out Chili Crisp Casserole<\/p>\nChinese Take-Out Chili Crisp Casserole<\/p>\n
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3 cup chicken broth<\/p>\n
\u00bc cup black bean garlic sauce<\/p>\n
2 tablespoon cornstarch<\/p>\n
2 tablespoon honey<\/p>\n
1 tablespoon sambal oelek<\/p>\n
1 teaspoon toasted sesame oil<\/p>\n
8 ounce lap cheong (Chinese sausage) (optional), sliced<\/p>\n
1 pound ground pork<\/p>\n
5 – 6 scallions, thinly sliced, white and green parts separated (about 1 cup total)<\/p>\n
1 tablespoon grated fresh ginger<\/p>\n
2 – 3 garlic cloves, minced<\/p>\n
\u00bc cup Shaoxing cooking wine, dry sherry, or chicken stock<\/p>\n
6 cup coarsely chopped Napa cabbage<\/p>\n
3 cup cooked jasmine rice<\/p>\n
1 5-6 ounce container crunchy chow mein noodles<\/p>\n
1 tablespoon chili crisp (stir to make sure to get a nice mix of chili and oil)<\/p>\n
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Preheat oven to 350\u00b0F. For sauce: In a 4-cup measuring cup whisk together broth, garlic sauce, cornstarch, honey, sambal oelek, and sesame oil. In a 4- to 6-qt. pot cook sausage (if using) over medium-high 2 minutes or until sausage is browned, some of the fat is rendered out, and the edges are dark. (There is a lot of sugar in Chinese sausage so be careful not to burn it.) Add ground pork and season with a pinch salt and a couple turns of black pepper. Cook 4 to 5 minutes or until pork is no longer pink and any liquid is cooked off. Add scallion whites, ginger, and garlic; cook 1 minute. Deglaze pot with wine; cook 2 minutes or until liquid is gone. Stir sauce and add to pot. Cook and stir until thickened and bubbly. Remove from heat; stir in cabbage and rice. Transfer to a greased 13\u00d79-inch baking dish. Cover; bake 25 minutes or until bubbly and hot. In a bowl toss crunchy noodles with chili crisp until fully coated. Uncover casserole and top evenly with noodles. Bake 10 minutes more or until noodles are toasted and a shade darker. Remove from oven; sprinkle with scallion greens. Makes 8 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chinese Take-Out Chili Crisp Casserole 3 cup chicken broth \u00bc cup black bean garlic sauce 2 tablespoon cornstarch 2 tablespoon honey 1 tablespoon sambal oelek 1 teaspoon toasted sesame oil 8 ounce lap cheong (Chinese sausage) (optional), sliced 1 pound ground pork 5 – 6 scallions, thinly sliced, white and green parts separated (about 1 cup total) 1 tablespoon grated fresh ginger 2 – 3 garlic cloves, minced \u00bc cup Shaoxing cooking wine, dry sherry, or chicken stock 6…<\/p>\n