Chinese Take-Out Chili Crisp Casserole

To make a Chinese hotdish that reflects her heritage, Molly uses pantry items--black bean garlic sauce, Chinese sausage, and chili crisp--to create layers of flavor.

Chinese Take-Out Chili Crisp Casserole
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
55 mins


  • 3 cup chicken broth

  • ¼ 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

  • ¼ cup Shaoxing cooking wine, dry sherry, or chicken stock

  • 6 cup coarsely chopped Napa cabbage

  • 3 cup cooked jasmine rice

  • 1 5-6 ounce container crunchy chow mein noodles

  • 1 tablespoon chili crisp (stir to make sure to get a nice mix of chili and oil)


  1. Preheat oven to 350°F. For sauce: In a 4-cup measuring cup whisk together broth, garlic sauce, cornstarch, honey, sambal oelek, and sesame oil.

  2. 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.

  3. 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 13×9-inch baking dish. Cover; bake 25 minutes or until bubbly and hot.

  4. 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.

Nutrition Facts (per serving)

511 Calories
27g Fat
45g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 511
% Daily Value *
Total Fat 27g 35%
Saturated Fat 7g 35%
Cholesterol 62mg 21%
Sodium 1080mg 47%
Total Carbohydrate 45g 16%
Total Sugars 10g
Protein 28g
Vitamin C 17.5mg 88%
Calcium 66mg 5%
Iron 2.2mg 12%
Potassium 339mg 7%
Folate, total 54.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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