Recipes and Cooking 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. By Molly Yeh Molly Yeh Instagram Website Molly is one of the leading experts in the farm-to-table food industry. With over a decade of experience making delicious dishes, her Midwestern focus coupled with her Jewish and Asian heritage provides valuable insight to readers who want fresh and delicious ideas. Learn about BHG's Editorial Process Published on November 9, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 55 mins Servings: 8 Jump to Nutrition Facts Ingredients 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) Directions 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. 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 13×9-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. Print Nutrition Facts (per serving) 511 Calories 27g Fat 45g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.