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