This is the leanest recipe in the batch and it works because of one habit: blanching the peas and immediately shocking them in cold water locks in a green that raw stir-frying never quite reaches. The sausage supplies the fat and most of the salt, so beyond two grams of salt there is nothing else to add.
Home-style · Main
Snow Peas and Cantonese Sausage, Ten Minutes Flat
Four ingredients: snow peas blanched and shocked to keep their green, cured sausage fried with garlic until its fat renders, a splash of wine, and two grams of salt.
- Prep10 min
- Cook8 min
- Serves3
- LevelEasy
Ingredients
| 400 g | snow peas , both ends and strings removed |
| 4 small links | Cantonese cured sausage , sliced thin |
| 2 g | salt |
| 2 g | rapeseed oil, plus more for the wok |
| a small spoonful | minced garlic |
| a splash | cooking wine |
Method
- Trim the snow peas, blanch them briefly in boiling water and shock them straight into cold water; drain well.
- Slice the sausage thin and mince the garlic while the peas drain.
- Heat a little oil in the wok and fry the sausage with the garlic until the sausage is cooked through and its fat has run into the pan.
- Add the peas, sprinkle the salt over and toss to coat everything in the red oil.
- Splash in the wine along the side of the wok, give it a few more fast tosses and plate while the peas are still crisp.
Notes
- Garlic goes in with the sausage so it perfumes the oil without burning; the wine lifts the cured pork smell right at the end.
- Blanch-and-shock is what keeps the peas green; skip it and they turn olive in the wok.
- Cut the sausage thin; thick rounds go chewy before their fat has time to render and turn glossy.
Ratios and technique checked against 不想做厨子的日语老师不是好男人 on Douguo (荷兰豆炒香肠). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.