Stir-Fried Snow Peas
Duck Liver Sausage
A quick, savory stir-fry featuring crisp snow peas and rich duck liver sausage. Rendered duck fat and aromatics create a glossy sauce that perfectly balances savory and sweet notes.
This comforting homestyle dish is a nostalgic favorite that pairs the rich, deep flavors of green head duck liver sausage with the vibrant crunch of fresh snow peas. By rendering the duck skin first, the entire stir-fry becomes infused with an incredible savory aroma. It is a humble yet incredibly satisfying meal that serves as the ultimate rice companion.
Ingredients
- 150 g duck liver sausage
- 50 g duck skin
- 300 g fresh snow peas
- 1 inch piece ginger, sliced
- 3 cloves garlic, sliced
- 2 stalks scallions, cut into sections
- 1 tsp white sugar
- 2 tbsp warm water
Instructions
- 1Prepare the ingredients
Begin by washing and cutting the Haodefu green head duck liver sausage into smaller, bite-sized pieces. Additionally, prepare the duck skin by slicing it into smaller pieces to ensure it renders fat efficiently during the stir-frying process.
Tip: Keep the sausage pieces uniform in size so they cook evenly. - 2Render the duck fat
Heat the wok over high heat and add the prepared duck skin. Stir-fry continuously, allowing the fat to render out completely, which provides a rich base for the aromatics and vegetables.
Tip: Use high heat to quickly extract the flavorful fat from the skin. - 3Sauté the aromatics
Once the duck fat has rendered, add the sliced ginger and garlic to the wok. Sauté over high heat until they become fragrant and lightly golden, infusing the oil with their aroma.
Tip: Be careful not to burn the garlic; keep it moving constantly. - 4Stir-fry the sausage
Add the chopped duck liver sausage to the wok. Stir-fry for a short period so the sausage absorbs the flavors of the ginger, garlic, and the rich rendered duck fat.
Tip: Stir-frying the sausage briefly before adding vegetables helps intensify its savory profile. - 5Stir-fry the snow peas
Incorporate the fresh, raw snow peas into the wok. Stir-fry evenly over high heat, ensuring they are well-coated in the rendered fat and aromatics.
Tip: Add the snow peas while the wok is still very hot to maintain their bright green color and crisp texture. - 6Add water and cook
Pour a moderate amount of warm water into the wok. Continue stir-frying for one to two minutes, allowing the snow peas to soften slightly while retaining their crunch.
Tip: Adding warm water creates a small amount of steam to cook the peas quickly without making them soggy. - 7Season and finish the dish
Sprinkle white sugar into the wok to balance the savory saltiness of the duck liver sausage. Toss everything together briefly so the light sauce evenly coats the ingredients before serving.
Tip: Adding a little warm water creates a light sauce that helps distribute the flavors and ensures the snow peas are perfectly tender-crisp.
