Stir-Fried Sugar Snap Peas with Chinese Sausage

Ingredients

• 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).

Instructions

1. Stir together soy sauce, Sherry, cornstarch, sugar, and salt.
2. Heat a wok or deep heavy skillet over high heat until hot but not smoking, then stir-fry sausage 2 minutes.
3. Transfer with a slotted spoon to a plate.
4. Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds.
5. Add peas and stir-fry 1 minute.
6. Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes.
7. Stir sauce again and add to peas along with scallions.
8. Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes.
9. Season with pepper.