China · Cantonese
Stir-Fried Snow Peas with Chinese Sausage
Bright green snow peas tossed with slices of Chinese sausage until the fat from the meat glosses every pod. Crisp, clean and quick.
Four ingredients and almost no knife work, which is why this turns up when there is nothing in the house and no patience either. The sausage must be fried over the lowest possible heat so its own fat renders without the casing scorching. Snow peas only need the briefest blanch, since anything longer turns them soft and loses that snap.
Ingredients
- snow peas, about50 pieces
- Chinese sausage, about100 g
- cooking oil10 ml
- light soy sauce10 ml
Directions
- 1
Pull the stem ends off the snow peas, and the tail ends too if you have the time.
- 2
When buying the sausage, ask whether it is raw or cooked; if it is raw, steam it first, and if it is cooked you can use it straight away.
- 3
Rinse the snow peas and blanch them for about 45 seconds, just until they change colour, then lift them out into cold water and set aside.
- 4
Heat the wok and add about 10 ml cooking oil, waiting 10 seconds for the oil to come up to temperature.
- 5
Add the sausage and keep it moving until the edges just curl. Keep the heat as low as it goes here, or it burns.
- 6
Add the snow peas, turn up to medium-high, stir-fry for 30 seconds, add the light soy sauce and stir-fry for another 20 to 30 seconds.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.