Active Time

　　25 min

　　Total Time

　　25 min

　　There's no alternative to Chinese sausage—it's slightly sweet and very flavorful.

　　

Ingredients

Makes 4 (main course) servings

　　2 tablespoons soy sauce

　　2 tablespoons medium-dry Sherry

　　2 teaspoons cornstarch

　　1 teaspoon sugar

　　1/2 teaspoon kosher salt

　　1/2 pound Chinese sausage,* sliced on the diagonal 1/4 inch thick

　　3 garlic cloves, minced

　　1/4 cup finely minced peeled fresh ginger

　　1 lb sugar snap peas, trimmed

　　3/4 cup plus 2 tablespoons water

　　2 bunches scallions (white and pale green parts only), cut into 3/4-inch pieces

　　Accompaniment: steamed rice

　　*Available from Chinese markets and by mail order from Uwajimaya (800-889-1928).

　　

Step 1

Stir together soy sauce, Sherry, cornstarch, sugar, and salt.

　　

Step 2

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.

　　

Step 3

Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds.

　　

Step 4

Add peas and stir-fry 1 minute. Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes.

　　

Step 5

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