Sausage Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Walls | 4 | Servings |
INGREDIENTS
| 1 | t | Olive oil |
| 1 | 454 g pkt Walls Pork | |
| Sausages | ||
| 1 | Spring onions, thickly | |
| sliced | ||
| diagonally | ||
| 2 | Cm, 1in piece fresh | |
| root ginger cut | ||
| into matchsticks | ||
| 2 | Red peppers, cored deseeded | |
| and | ||
| cut into chunks | ||
| 3 | Carrots, cut into | |
| matchsticks | ||
| 175 | g | Petit pois, 6oz |
| 1/2 | Head small Chinese leaves | |
| 2 | T | Hoisin sauce |
| 2 | T | Soy sauce |
| Chinese leaves |
INSTRUCTIONS
Heat the oil in a wok or large frying pan and cook the sausages for 10 minutes, turning occasionally until tender. Remove from the heat and cut in half diagonally. Discard half the fat from the pan and stir fry the spring onions, root ginger, peppers and carrots for 4 minutes. Add the peas and cook for 3 minutes. Then, stir in the Chinese leaves and cook for a further 1 minute. Return the sausages to the pan with the remaining ingredients and stir-fry for 1 minute. Serve on a bed of Chinese leaves. Cooks Tips For extra flavour sprinkle over plenty of fresh chopped coriander Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1277
Calories From Fat: 898
Total Fat: 101.2g
Cholesterol: 407.9mg
Sodium: 3872.7mg
Potassium: 206.2mg
Carbohydrates: 18.4g
Fiber: 1.8g
Sugar: 4.7g
Protein: 78.3g