I have a bad habit of buying far too much produce anytime I hit the farmers' market or the grocery store in early summer. Everything just looks so fresh and delicious. Even though our fridge was already full to the brim, I couldn't resist buying some more fresh asparagus and sugar snap peas, as well as a gigantic daikon, at the farmers' market behind the Museum of Natural History on Sunday. So today for lunch I had to figure out how to use some of that produce. This was the result. We had to modify the recipe somewhat because it called for far too much liquid, but I am modifying the recipe even further here so the sauce thickens up even more.
The flavors were really good here. I loved the combination of the sweet Chinese sausage and the sugar snap peas and asparagus. You have to be really careful not to overcook the vegetables because then they will just be mushy and gross. Part of the beauty of this dish is tasting the rich, savory and sweet sausage balanced against the fresh crisp vegetables.
Recipe after the jump!