Stir-Fried Lap Cheong and Sugar Snap Peas (Chinese Sausage Stir-fry)

    20 mins

    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.

    4 people made this

    Serves: 4 

    • 500 g sugar snap peas , topped and tailed
    • 3 Cantonese-style sausage
    • 1/2 teaspoon salt
    • 3 teaspoons vegetable oil

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cut the sausage into 1-cm thick round slices. Rinse the snap peas and drain.
    2. 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.
    3. 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.

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