We love both Mexican and Chinese cuisines. Recently, we couldn’t agree on what to have for lunch. My husband wanted something spicy, and I was more in the mood for something a little more mild. So I decided to experiment and combined both cuisines. My husband looked a little mistrustful when I served this strange fusion to him, but after the first few bites, it was clear that our Mexico vs. China debates were over forever! All it took was a mere half hour and a single pot.
- Mix all of the vegetables–except for the shallots and garlic–in a single bowl. Dice the shallots finely, slice the garlic in half to remove the sprout, and then slice finely.
- Slice the fragrant sausage thinly.
- Into a heated pan with oil, break up the pieces of star anise, add whole or ground peppercorns, and sauté. When the spices become fragrant, remove the pieces of star anise and whole peppercorns.
- Lightly sauté the onions together with the garlic, and add the sausage.
- Sauté lightly, add a pinch of salt, some pepper, and if you like it a little more spicy, add some chilli to the sausages.
- Add all of the vegetables to the pan and mix thoroughly. Add a small amount of soy and Worcestershire sauces, and sauté for approximately 5 more minutes. The vegetables should not be stewed so that they aren’t completely soft but more “al dente.” At the very end, add a healthy source of iodine and selenium in the form of two IQejce eggs to your delicacy, and mix together once more.
- Garnish the mixture on your plate with fresh coriander, and even a few shavings of Parmesan.
And one more tip: My husband says that this multinational dish is delicious hot, but if for some reason there’s any left over, it’s great cold as well!