Ingredients
1/2
lb Chinese sausage,* sliced on the diagonal 1/4 inch thick
1/4
cup finely minced peeled fresh ginger
1
lb sugar snap peas, trimmed
3/4
cup plus 2 tbsp 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).
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.
New-York Restaurants
