Asian sausage pan

Ingredients for 2 servings:

• 2 veal sausages, boiled, approx. 300 g
• 100 g bell pepper(s), red
• 100 g sugar snap peas
• 3 spring onions
• 100 ml vegetable stock
• 2 tbsp oil
• 2 tbsp ketchup
• 1 tbsp fish sauce
• 3 tbsp soy sauce
• ¼ tsp Pul Biber
• 4 stalks of coriander
• 2 tbsp peanuts, roasted and salted

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Slice the veal sausages. Quarter the bell peppers, trim, and cut into thin strips. Cut the snow peas into diagonally thin strips. Trim the spring onions and slice the white and light green parts into thin rings. Heat the oil and fry the sausage slices until light brown, then remove. Add the vegetables and onions to the pan and fry for 1 minute, stirring. The vegetables should remain nice and crisp. Add the vegetable stock, tomato ketchup, and sausage and bring to a boil briefly. Season with 2-3 tablespoons of soy sauce, fish sauce, and 1/4-1/2 teaspoon of Pul Biber. Thicken with a little cornstarch, if desired. Pluck the leaves from the cilantro stalks and roughly chop, then sprinkle over the sausage pan along with the roasted, salted peanuts. Unfortunately, I didn’t have any peanuts. This goes well with rice.