About this recipe:Sugar snap peas were introduced to China by Europeans, so they are also called Holland peas in China. Their sweet taste combines very well with the wine-flavoured sweet Chinese sausage. This delicious dish is a perfect example of East meets West cuisine.
Cut the sausage into 1-cm thick round slices. Rinse the snap peas and drain.
Heat a wok, add 2 teaspoons oil, and heat to 170 degrees C. Add the snap peas and stir-fry quickly over high heat. Remove and set aside.
Add the remaining oil to the wok and heat again. Add the sausage slices and saute over medium heat for about 2 minutes. Return the snap peas back to the wok and stir-fry for another 2 minutes. Season with the salt. Transfer to a dish and serve.