Chinese-Style Sausage and Snow Pea Stir-Fry (Quick 15-Minute Dinner)

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  COOK TIME

  Prep 5m • Cook 8m

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1. snow peas, trimmed

   7 oz (about 200 g)

2. Chinese dried sausage (lap cheong)

   2 sticks (about 3.5 oz / 100 g), thinly sliced on diagonal

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3. garlic

   1 clove, very thinly sliced

4. salt

   ¼ tsp

5. neutral oil (like canola or peanut)

   1 tbsp

1. Step 1: Blanch the snow peas

   Bring a small pot of water to a boil. Add ⅛ tsp salt, then drop in the snow peas. Cook exactly 2 minutes — they should stay bright green and crisp-tender. Drain and immediately rinse under cold water. Pat dry thoroughly with a clean towel — wet peas will steam instead of sizzle.

   

2. Step 2: Prep the sausage and garlic

   While the peas cool, slice the sausage diagonally into ⅛-inch-thick pieces. Thin slices render faster and get slightly crisp at the edges. Slice the garlic as thin as possible — it burns easily, so keep it ready but don’t add it to the pan yet.

   

3. Step 3: Stir-fry in two stages

   Heat oil in a large skillet or wok over medium-high heat until shimmering. Add garlic and stir constantly for 15–20 seconds — just until fragrant, not browned. Immediately add snow peas and ⅛ tsp salt. Toss and stir-fry for 2 minutes, letting them sizzle but not steam. Push everything to the side, add sausage in a single layer, and let cook undisturbed for 45 seconds. Then toss everything together and cook 1 more minute — the sausage edges should look slightly golden and the fat parts translucent. Serve right away.

   

1. Dry snow peas completely for maximum sizzle and crispness.

2. Sear sausage undisturbed to crisp the edges and release fat.

3. Cook garlic only until fragrant—browning makes it bitter.

4. Keep high heat for stir-frying to avoid sogginess.

5. Season lightly—sausage is already salty.

6. Serve immediately to retain wok hei and texture.

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