| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Walls |
4 |
servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
|
454 g pkt Walls Pork Sausages |
| 1 |
bn |
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 |
md |
Carrots; cut into |
|
|
; matchsticks |
| 175 |
g |
Petit pois; (6oz) |
| 1/2 |
|
Head small Chinese leaves |
| 2 |
tb |
Hoisin sauce |
| 2 |
tb |
Soy sauce |
|
|
Chinese leaves |
INSTRUCTIONS
TO SERVE
1. 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.
2. Discard half the fat from the pan and stir fry the spring onions, root
ginger, peppers and carrots for 4 minutes.
3. 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
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