Stir-Fried Sugar Snap Peas With Chinese Sausage Recipe

Stir-Fried Sugar Snap Peas With Chinese Sausage Recipe

  • 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 cloves garlic, minced
  • 1/4 cup finely minced peeled fresh ginger
  • 1 pound sugar snap peas, trimmed
  • 7/8 cup water
  • 2 bunches scallions (white and pale green parts only), cut into 3/4-inch pieces
  • Accompaniment:
  • Steamed rice
  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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