Yield: 4 servings
|1 teaspoon||Olive oil|
|1||454 g pkt Walls Pork Sausages|
|1 bunch||Spring onions; thickly sliced|
|2||Cm; (1in ) piece fresh|
|; root ginger, cut|
|; into matchsticks|
|2||Red peppers; cored, deseeded and|
|; cut into chunks|
|3 mediums||Carrots; cut into|
|175 grams||Petit pois; (6oz)|
|½||Head small Chinese leaves|
|2 tablespoons||Hoisin sauce|
|2 tablespoons||Soy sauce|
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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