1 pkg. Chinese sausage
1/4 lb. snow peas
1 small radish, diced
1 small bok choi
1/2 small eggplant, diced
1 small red pepper, diced
corn starch paste (light)
SAUCE:
2 tbl. sesame oil
3 tbl. light soy
1 tbl. ginger-garlic mix
1 tsp. Szechwan sauce
1 tbl. hoisin bean sauce
1 1/2 c. broth
- Slice sausage and cut up all vegetables.
- Assemble sauce ingredients.
- Assemble all vegetables in bowl and mix 3 tbl. garlic oil into vegetables. Let stand 15 minutes.
- Stir fry sausage 1 minute. Drain. Fry vegetables 1 minute, add sausage and 1/4 c. broth. Cover 1 minute then add balance of sauce ingredients. cover. thicken with a light portion of corn starch paste.