Monday, May 31, 2010

Stir-Fried Sugar Snap Peas with Chinese Sausage

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!

Stir-Fried Sugar Snap Peas and Asparagus with Chinese Sausage
Adapted from Gourmet
May 2001

3 tbsp soy sauce
3 tbsp medium-dry Sherry
1 1/2 tbsp cornstarch
1 tsp sugar
1/2 tsp kosher salt
1/3 lb. Chinese sausage, sliced on the diagonal 1/4 inch thick
3 garlic cloves, minced
1/4 cup fresh ginger, peeled and finely minced
1/2 lb. sugar snap peas, trimmed
1/2 lb. asparagus, woody ends trimmed off and cut into 2-inch pieces
1/2 cup water
4 scallions, white and pale green parts only, cut into 3/4-inch pieces
ground white pepper

Stir together soy sauce, sherry, cornstarch, sugar, and salt.  Set aside.

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.   Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds.  Add peas and asparagus.  Stir-fry 30 seconds.  Return sausage to wok, then add water and boil, stirring regularly, about 1minute.

Stir sauce again and add to wok along with scallions.  Boil, stirring, until sauce is thickened and no longer cloudy, about 1-2 minutes.  Season to taste with pepper.

Serve with white rice.

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