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Shrimp and Sausage Stir-Fry

adapted from Simone Tong
from the " A Place at the Table" cookbook, published by Prestel
Prep Time 13 mins
Cook Time 17 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4


  • 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


  • 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.


From the kitchen of palatablepastime.com, via  Simone Tong
Keyword A Place at the Table, SImone Tong