Shrimp and Sausage Stir-Fry
from the " A Place at the Table" cookbook, published by Prestel
Ingredients
- 10 fluid ounces cold water
- 2-1/2 teaspoons salt
- 8 ounces Chinese sausages lap xuong
- 8 ounces large peeled raw shrimp deveined
- 1 tablespoon wok oil
- 1 teaspoon minced garlic
- 1 tablespoon Shaoxing wine
- 4 ounces shiishito peppers stems removed, cut into chunks
Instructions
- Soak shrimp in salt water for ten minutes, then drain.
- Heat oil in a skillet and add the sausages, and lightly brown.
- Stir in the shrimp, cooking one minute, then add the garlic and rice wine. stirring up any browned bits.
- Add the peppers last, cooking until they are crisp-tender and shrimp fully cooked.
- Season to taste with salt.
- Serve with steamed rice.
Notes
From the kitchen of palatablepastime.com, via Simone Tong
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