This recipe of Sugar Snap Peas with Pork and Chinese Sausages is one of my go-to dishes when I want to cook dinner in a snap. The combination of vegetables and meat together in one dish are the kind of recipes I turn to for busy weeknights or if the weather is sweltering hot and I am too lazy to be in the kitchen.
If you haven’t had sugar snap peas yet, this is a good recipe to start with. Sugar snap peas are in season from spring to fall here in America. They are about two inches in length and half an inch in width. They are a glorious green color. They are also plump on the outside with edible pea pods inside. This vegetable grows in high altitude. It’s no wonder in the Philippines, they have been commonly grown in Baguio, the mountain resort city. In the summers when I was a child and we vacationed in Baguio, I remember my mom relished finding the fresh vegetables in the market. She would come home with big bags of sugar snap peas and cooked them in dishes like Chop Suey, Sotanghon Noodles Guisado, or added them to soups and sautéed dishes.
Here in my American kitchen, I love cooking with sugar snap peas. The crunchy strips were a good contrast to the savory, tender slices of pork and smoky-sweet Chinese sausages. The dish cooked fast after a few quick swirls. The wok was my canvas. Amidst the hot, searing vegetable oil, I threw in everything quickly – garlic, onions, ginger, pork, seasonings and sausages. The sugar snap peas remained vibrantly green and crunchy even after the stir fry. At first bite, the long, plump sugar snap peas were sweet-tasting and irresistibly crisp. This is the kind of dish that cooks swiftly but lingers on your palate long after the meal is over.
Stir-fried Sugar Snap Peas with Pork and Chinese Sausages
- 1 pound sliced in 2-inch strips pork shoulder
- 2 Tablespoons cornstarch
- 2 Tablespoons vegetable oil
- 1 piece sliced Chinese sausages (lap cheong)
- 2 cloves garlic
- 1 knob about 1 inch, peeled, sliced thin fresh ginger
- 1 medium piece sliced white or yellow onion
- 2 Tablespoons soy sauce
- 1 Tablespoon shao xing rice wine
- 1 cup organic vegetable broth
- 2 to 3 cups edges trimmed sugar snap peas
- 1 medium piece peeled, sliced carrot
- 1 teaspoon salt
- 1 teaspoon freshly-ground black pepper powder
- 1 to 2 stalks chopped, for garnish scallions or green onions
- for serving steamed rice
- Coat the pork strips with corn starch. Set aside.
- In a large skillet or wok, over medium high heat, add the cooking oil. After oil has heated up in 1 to 2 minutes, add the sliced Chinese sausages. Stir fry for 1 to 2 minutes till sausages are shiny and darker. Remove sausages from the skillet and drain on paper towels to remove excess oil. Set aside.
- To the same skillet, over medium heat add the garlic, ginger and onion. Stir fry for 1 to 2 minutes till onions are translucent.
- Add the pork strips to the skillet. Stir fry the pork together with the garlic, ginger and onion for 2 to 3 minutes. The pork strips will turn from pink to brown in color.
- Add the soy sauce, rice wine and broth to the skillet. Simmer for 8 to 10 minutes more till pork is cooked.
- Add the sugar snap peas and carrots. Continue cooking the pork and vegetables together. Cook for 2 minutes more.
- Return the Chinese sausages to the stir-fried pork and vegetables. Mix well.
- Season with salt and black pepper. Garnish with chopped scallions. Serve warm with rice.
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