STIR-FRIED SUGARSNAP PEAS WITH CHINESE SAUSAGE

 

Stir-frys, Chinese sausage with sugar snap peas 1 Stir-frys, Chinese sausage with sugar snap peas 2

STIR-FRIED SUGARSNAP PEAS WITH CHINESE SAUSAGE (for four as a main course)


2 tablespoons soy sauce

2 tablespoons Shaio Hsing (Chinese rice wine)

2 teaspoons cornstarch

1 teaspoon sugar

½ teaspoon kosher salt

½ pound Chinese sausage (lop cheung), sliced on the diagonal ¼ inch thick

3 garlic cloves, minced

¼ cup finely minced peeled fresh ginger

1 pound sugar snap peas, trimmed

¾ cup plus 2 tablespoons water

2 bunches scallions (white and pale green parts only), cut into ¾ inch pieces

white rice to accompany


  1. Stir together the soy sauce, rice wine, cornstarch, sugar and salt.
  1. Heat 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.
  1. Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds.
  1. 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.
  1. 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 salt and pepper.

 

from Gourmet Magazine, May, 2001

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