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

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1. Stir together the soy sauce, rice wine, cornstarch, sugar and salt.

2. 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.

3. Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds.

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.

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 salt and pepper.

 

from Gourmet Magazine, May, 2001