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¼ lb (125 g) Chinese sausages or sweet
Polish sausages
1 tablespoon salt
1½ lb (750 g) sugar snap peas or snow
peas (mange touts), trimmed and strings removed
1 tablespoon canola or peanut oil
3 fresh ginger slices, smashed with the
side of a knife
2 cloves garlic, peeled
For the sauce:
¼ cup (2 fl oz/60 ml) low-sodium chicken
broth
1 tablespoon Chinese rice wine
1 teaspoon Asian sesame oil
1 teaspoon cornstarch (cornflour)
½ teaspoon salt
½ teaspoon sugar
⅛ teaspoon
ground white pepper
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Method:
Bring a small pot three-fourths full of
water to a boil. Using the tip of a sharp knife, poke a few
holes in the sausages, add them to the boiling water, and boil for 10
minutes to render the fat. Drain the sausages and cut into
¼-inch (6-mm) cubes. Meanwhile, in a large saucepan, bring 8
cups (64 fl oz/2 liters) water to a boil. Add the salt and then
the snap peas and boil until just tender, about 5 minutes. Drain
the peas and immerse in cold water to set their color. Drain
again and pat dry with paper towels. To make the sauce, in a
small bowl, stir together the broth, rice wine, sesame oil,
cornstarch, salt, sugar and white pepper. Set the sauce aside.
In a wok or large sauté pan over high heat, heat the canola oil until
very hot. Add the ginger and garlic and stir-fry until crisp and
brown, about 1 minute. Using a slotted spoon, lift out the
ginger and garlic and discard. Add the cubed sausages to the hot
pan and stir-fry until just crisp, about 2 minutes. Using the
slotted spoon, transfer to paper towels to drain. Reserve the
oil in the pan. Return the pan to high heat, add the snap peas,
and stir-fry until they begin to blister, 2-3 minutes. Return
the cooked sausages to the pan and stir in the sauce. Continue
to stir-fry for several minutes until the sauce thickens.
Transfer to a warmed bowl and serve at once.
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