This stir fry takes five minutes from prep to plate, even less if you choose to forgo the Chinese sausage. Cook the snow peas until they just begin to blister—they should still be plenty crisp. I find it best to add the sesame oil tableside rather than in the wok; there's so much residual heat in the pan, even after the flame is turned off, that the oil risks overcooking.
- 1 tablespoon oil
- 3 4-inch links Chinese sausage (lap cheong), sliced into 1/8 inch rounds
- 3/4 pound snow peas
- 1 tablespoon rice wine
- 1 tablespoon toasted sesame oil
Heat a wok or large frying pan on medium heat and swirl in oil. Add sausage and cook until fat renders out and meat is crispy and caramelized on edges. Chinese sausage burns easily, so keep heat no higher than medium.
Remove fully-cooked sausage with a slotted spoon and set aside on a plate. Increase heat to high. When wok smokes, add snow peas and toss to coat with fat. Stir fry just until snow peas are bright in color with blistered spots, then add rice wine and return sausage to wok. Let wine mostly cook out while stirring to combine, then salt to taste. Transfer to a serving plate and drizzle on sesame oil.