Stir-Fried Sugar Snap Peas with Chinese SausageRomulo Yanes
There's no alternative to Chinese sausage—it's slightly sweet and very flavorful.
Recipe information
Total Time
25 min
Yield
Makes 4 (main course) servings
Ingredients
2 tablespoons soy sauce
2 tablespoons medium-dry Sherry
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 pound Chinese sausage,* sliced on the diagonal 1/4 inch thick
3 garlic cloves, minced
1/4 cup finely minced peeled fresh ginger
1 lb sugar snap peas, trimmed
3/4 cup plus 2 tablespoons water
2 bunches scallions (white and pale green parts only), cut into 3/4-inch pieces
Accompaniment: steamed rice
*Available from Chinese markets and by mail order from Uwajimaya (800-889-1928).
Preparation
Step 1
Stir together soy sauce, Sherry, cornstarch, sugar, and salt.
Step 2
Heat a wok or deep heavy skillet over high heat until hot but not smoking, then stir-fry sausage 2 minutes. Transfer with a slotted spoon to a plate.
Step 3
Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds.
Step 4
Add peas and stir-fry 1 minute. Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes.
Step 5
Stir sauce again and add to peas along with scallions. Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes. Season with pepper.
