Snow peas with Chinese sausage are a delectable treat, especially during the warmer seasons. The combination of fresh snow peas and savory lop cheung creates a dish that is both flavorful and satisfying.
This is simple Chinese cooking, like that found in most Chinese homes. It’s simple to prepare and tastes great.
We haven’t used Chinese sausage in very many recipes so far.
We deliberated over it over night since lop cheung is comparable to ground meat. To prepare a tasty meal, you need to get your hands dirty only what is necessary.
It’s perfect for delicate vegetables like these snow peas, which have a subtle sweetness.
A Quick Meal For Midweek
Snow peas with Chinese sausage is a quick and simple weeknight meal that can be made with any ingredients you’ve been collecting for your ever-growing Chinese pantry.
And lop cheung, if you haven’t tried it before, is a great thing to have on hand.
If you’re here, it’s probably because you’re in a hurry to eat.
- 8 ounces of snow peas
- 3 cloves of thinly sliced garlic
- 2 links of thinly sliced (on an angle) Chinese sausage
- 3 thin slices of ginger
- 1/2 medium onion (sliced)
- 2 tablespoons of oil
- 1 tablespoon of Shaoxing wine
- 1/2 teaspoon of sesame oil
- 1/4 teaspoon of white pepper
- 1/4 teaspoon of salt
- Preheat a wok with two tablespoons of oil over low heat. You only need 20 seconds to cook the ginger slices. Stir in the garlic and the Chinese sausage. Cook for another minute or two on medium heat until the sausage fat becomes translucent.
- Coat the snow peas and onions in oil. Harmonize the ingredients. Sprinkle in some white pepper, sesame oil, salt, and Shaoxing wine.
- Add two to three more minutes of stir-frying time. The stir-fry may need an additional tablespoon of water if it becomes too dry to eat.
- When the snow peas are bright green and the onions are soft but still have a little bit of crunch, the dish is ready to be served.