Snow Peas with Chinese Sausage and Chinese Bacon

Snow Peas with Chinese Sausage (lap cheong) is a great, quick and easy recipe to showcase spring and summer snow peas.

(Chinese Bacon + Chinese Sausage)


Serves 4 to 6

Snow Peas with Chinese Sausage and Chinese Bacon
  • Chinese sausage
  • Chinese bacon
  • Onions
  • Snow peas
  • Ginger
  • Minced garlic
  • Shaoxing wine (or any cooking wine)
  • White pepper
  • Sesame oil
  • Salt
  1. Slice the sausage and bacon into about ¼ inch thick and at an angle so that you get longer pieces.
  2. Heat 2 tablespoons of oil in a wok over medium low heat. Cook the ginger slices and garlic for 20 seconds.
  3. Add the Chinese sausage and Chinese bacon. Increase the heat to medium, and cook for a minute or two until the fat in the sausage turns translucent. 
  4. Drain off the excess fat.  Leave a good amount of fat in the pan to saute the onions and snow peas. 
  5. Add the onions and stir fry for another 30 seconds.
  6. Add the snow peas.  Mix everything well. Add the Shaoxing wine, white pepper, sesame oil, and salt. Stir-fry everything for 1-2 more minutes. If the stir fry is too dry, add 1 tablespoon of water. 
  7. When the snow peas are bright green but still have a little bit of crunch, the dish is done.
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