47 thoughts on “STIR FRY RECIPES – Snow Peas With Chinese Sausage [荷兰豆炒腊肠]”

  1. Sometimes I like to put the lap cheong on top of the rice during the last 10mins of cooking. The fat will seep into the steaming rice and add a little flavour to it. It made a simple yet special additional taste to plain white rice. Oohhh, I am content with just those, and I always refill my bowl of rice 😁

  2. 我很喜歡你的視頻,但礙於我的英文不好所以不太懂得你要說的內容,希望下次能夠有翻譯字幕,謝謝…😊

  3. hi.  I always come home hungry after a hard days work….and after watching your video even more hungry….quick to get ready I like food on table quick after a hard days work…many thanks again …as Cantonese sausage cost a lot at my local Chinese store,,making the sausage from your other video … makes lots of sausages would work out a lot cheaper too

  4. We just did a spicy version of your sausage recipe, and we love lotus root, and grow lotus for the leaves and roots.😀👍

  5. SWEET ITALIAN SAUSAGE & SNOW PEAS
    RED, ORANGE, & GREEN BELL PEPPERS
    ONIONS & GARLIC ….
    THAT'S WHAT'S FOR DINNER 2'DAY…

  6. So I've found this sausage in a local market that has a pretty big Chinese/Asian section, but I was a little put off because it was a non-refrigerated, shelf stable product. If it was an American sausage, that would mean it was a low quality product, the kind of thing sold in road side gas stations. Is that normal for this kind of sausage to be unrefrigerated or should I keep looking? I'm interested to try this recipe, and also its used in a philippino stirfried noodle dish that I like a lot.

    I did watch your video about making it, but I doubt I could use enough to make it worthwhile.

  7. These easy recipes are great for learning and a perfect chance to try new food items with low risk. Listening to the sweetest teacher on the internet is a bonus.

  8. 4:26 I LOVE to hear crunchy veg especially when paired with chewy rice and meat dishes. It almost makes up for no crunchy fat or even a toasted bread!

  9. I made snow peas once without stripping the fibre off and they were terrible to eat. Thank God I didn't serve them to anyone. lol 🙂

  10. You know what I love the most about your channel? The balance. Sometimes, you're like, "This is not easy — it takes a long time and a lot of ingredients, but if you want this authentic Chinese flavor I experienced as a child, this is what you must do." Other times, you're like, "Here's a quick way to enjoy flavors I grew up with on the other side of the planet." As Americans, our Chinese taste buds are built on inexpensive takeout/delivery/buffet options provided by Chinese restaurants surviving off of a decades-old business model that gave Chinese immigrants U.S. sanctuary years ago. The food is ABSOLUTELY delicious, but not always authentic because they cater to our specific taste buds in order to succeed in their businesses. YOU never compromise. Even if the recipe takes a lot of work, you tell us the truth and give us the chance to taste flavors we might not otherwise get to enjoy without an expensive airplane ticket. Watching your videos and listening to your expertise is ALWAYS a pleasure. Thank you!!

  11. I have an idea, could you do a video on what to look for when buying a decent wok? How big should it be, thickness of metal and what kind of metal.
    I have one, but it's not a traditional one. It has a bit of a flat bottom and it's coated in Teflon, which I don't like. I don't remember if it came with a fire ring or not. Also, tips on the proper way to use a wok.
    Thank you.

  12. Huhu^^ First of all nice recipe as always…I'll try to cook this at some point…but here's one question if you don't mind:
    What kind of Wok is that what u use…I can't figure it out what kind of material this might be?! I'm using an carbon steel…😵😵😵 What's yours?!

  13. Lovely. I cooked my Chinese sausage with long beans, garlic shoot, garlic, ginger, cooking wine, soy sauce, and Sichuan style chilli bean paste, and a little chicken stock with starch. Delicious and cheap.

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