Stir-Fried Sugar Snap Peas with Chinese Sausage |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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There's no alternative to Chinese sausageĀit's slightly sweet and very flavorful. 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 |
Directions:
1. Stir together soy sauce, Sherry, cornstarch, sugar, and salt.
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.
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 pepper.
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