Stir-fried Sugar Snap Peas with Pork and Chinese Sausages
This dish of Stir Fried Sugar Snap Peas with Pork and Chinese Sausages is an easy meal to put together on weeknights or any family dinner. It is an all-in-one meal that cooks in minutes. Cook the sugar snap peas right away when you come from the market because the sweetness tends to go away as the days go by. Or else store these vegetables in a produce bag inside the vegetable bin of the refrigerator to keep fresh for a day or two. When stir fried, the vegetables are sweet and crunchy and go well with the tender, gleaming slices of pork and Chinese sausages. This is an Asian in America recipe. Serves 2 to 4.
Servings: 4 people
Calories: 219kcal
Equipment
- large skillet or wok
Ingredients
- 1 pound pork shoulder sliced in 2-inch strips
- 2 Tablespoons cornstarch
- 2 Tablespoons vegetable oil
- 1 whole Chinese sausage (lap cheong) sliced
- 2 cloves garlic minced
- 1 knob (1-inch piece) fresh ginger sliced thin
- 1 whole medium-sized onion sliced white or yellow onion
- 2 Tablespoons soy sauce
- 1 Tablespoon shao xing rice wine
- 1 cup organic vegetable broth
- 3 cups sugar snap peas edges trimmed
- 1 whole medium-sized carrot peeled, sliced
- ½ teaspoon salt
- teaspoon freshly-ground black pepper powder
- 2 stalks scallions chopped, for garnish
- for serving: steamed rice
Instructions
- Coat the pork strips with corn starch. Set aside.
- In a large skillet or wok, over medium high heat, add the cooking oil. After oil has heated up in 1 to 2 minutes, add the sliced Chinese sausages. Stir fry for 1 to 2 minutes till sausages are shiny and darker. Remove sausages from the skillet and drain on paper towels to remove excess oil. Set aside.
- To the same skillet, over medium heat add the garlic, ginger and onion. Stir fry for 1 to 2 minutes till onions are translucent.
- Add the pork strips to the skillet. Stir fry the pork together with the garlic, ginger and onion for 2 to 3 minutes. The pork strips will turn from pink to brown in color.
- Add the soy sauce, rice wine and broth to the skillet. Simmer for 8 to 10 minutes more till pork is cooked.
- Add the sugar snap peas and carrots. Continue cooking the pork and vegetables together. Cook for 2 minutes more.
- Return the Chinese sausages to the stir-fried pork and vegetables. Mix well.
- Season with salt and black pepper. Garnish with chopped scallions. Serve warm with rice.
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Nutrition
Serving: 1g | Calories: 219kcal | Carbohydrates: 11g | Protein: 17g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 851mg | Potassium: 419mg | Fiber: 2g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 46mg | Calcium: 48mg | Iron: 3mg