Broccoli Pork Egg Fu Young with Steamed Rice & Gravy

Directions

1. In a small saucepan, whisk together the broth, soy sauce, vinegar, and oil; bring the mixture to a boil over high heat.
2. Whisk a slurry of the remaining broth and cornstarch in a separate bowl, then slowly whisk it into the boiling liquid; simmer for 1 minute, cover, and keep on low for 30 minutes to finish the gravy.
3. Rinse the rice under cold running water with a colander, drain, and transfer to a small saucepan; add water and salt, then bring to a boil.
4. Reduce the heat to low, cover, and cook until the liquid is fully absorbed, about 15–18 minutes; remove from heat and let stand covered for 5 minutes.
5. Remove the sausage casing and roughly chop the sausage.
6. Preheat an ovenproof skillet over medium heat and add a thin layer of oil; brown the sausage, stirring often, about 5 minutes, then transfer to a small bowl and leave the drippings in the skillet.
7. Prepare the vegetables: separate broccoli into florets, trim and slice the stems, slice the mushrooms, and thinly slice the yellow onion.
8. Increase the oven heat to broil and place the rack close to the heat; return the skillet to the stove and add a bit more oil, then cook the vegetables with a pinch of salt until tender-crisp, 5–7 minutes.
9. Whisk eggs with a splash of vinegar, a pinch of salt, and pepper in a medium bowl; add the sausage back to the skillet and pour the egg mixture over the top; cook without stirring until the edges set and the center is still runny, about 4–6 minutes.
10. Shift the skillet to the oven and broil until the top is set and golden, 3–5 minutes; remove and cut into wedges.
11. To serve, divide the rice and egg fu yung between plates, pour the prepared gravy over and sprinkle with green onions.