stir-fried sugar snap peas with chinese sausage

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Servs: 4  Prep: 25m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 teaspoon sugar 1 teaspoon sugar
•   2 tablespoons soy sauce 2 tablespoons soy sauce
•   1/2 teaspoon kosher salt 1/2 teaspoon kosher salt
•   1/2 lb Chinese sausage,* sliced on the diagonal 1/4 inch thick 1/2 lb Chinese sausage,* sliced on the diagonal 1/4 inch thick
•   3/4 cup plus 2 tablespoons water 3/4 cup plus 2 tablespoons water
•   3 garlic cloves, minced 3 garlic cloves, minced
•   1/4 cup finely minced peeled fresh ginger 1/4 cup finely minced peeled fresh ginger
•   2 tablespoons medium-dry Sherry 2 tablespoons medium-dry Sherry
•   2 bunches scallions (white and pale green parts only), cut into 3/4-inch piecesAccompaniment: steamed rice*Available from Chinese markets and by mail order from Uwajimaya (800-889-1928). 2 bunches scallions (white and pale green parts only), cut into 3/4-inch piecesAccompaniment: steamed rice*Available from Chinese markets and by mail order from Uwajimaya (800-889-1928).
•   2 teaspoons cornstarch 2 teaspoons cornstarch
•   1 lb sugar snap peas, trimmed 1 lb sugar snap peas, trimmed

Instructions

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
3. 2 minutes. Transfer with a slotted spoon to a plate.

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

5. 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.

6. Stir sauce again and add to peas along with scallions. Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes. Season
7. with pepper.

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