Stir-Fried Sugar Snap Peas with Chinese Sausage Recipe

Name: Stir-Fried Sugar Snap Peas with Chinese Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; *Available from Chinese markets and by mail order from Uwajimaya (800-889-1928).

Servings: persons

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
*Available from Chinese markets and by mail order from Uwajimaya (800-889-1928).

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.
3
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.
6
Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes.
7
Stir sauce again and add to peas along with scallions.
8
Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes.
9
Season with pepper.

581

kcal

Calories

145

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons soy sauce, 2 tablespoons medium-dry Sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, and more.

Yes, Stir-Fried Sugar Snap Peas with Chinese Sausage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Sugar Snap Peas with Chinese Sausage

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