| Preparation time: 15 minutes | | | | minutes or so. Add the capsicum, the snow peas and |
| Total cooking time: 25 minutes | | | | the sausage and stir-fry them for about 1-2 minutes. |
| Serves 4-6 | | | | Add all the chicken stock mixture and stir-fry it for a |
| Ingredients: | | | | further 3-5 minutes or so, or until all the vegetables are |
| - 6 thick chicken sausages | | | | well cooked and the sauce has slightly reduced. |
| - 2 tablespoons chicken stock | | | | Season it with salt and some pepper. Serve |
| - 1 tablespoon oyster sauce | | | | immediately. |
| - 1 teaspoon soy sauce | | | | Nutrition Value: |
| - 1 tablespoon oil | | | | - Protein 15 g; |
| - 1 red onion, halved, sliced | | | | - Fat 26 g; |
| - 1 red capsicum, julienned | | | | - Carbohydrate 6 g; |
| - 100 g (3 1/2 oz.) snow peas, larger ones diagonally | | | | - Dietary Fibre 4 g; |
| halved | | | | - Cholesterol 57mg; |
| Directions: | | | | - Energy 1305kJ (312 cal) |
| 1. Start this recipe by placing the sausages on a grill | | | | Note: |
| tray and cook them under kind of high heat, turning, for | | | | 1. Grill all the sausages under very high heat and slice |
| about 10-15 minutes, or until it becomes well cooked | | | | on the diagonal. |
| through. Allow to cool and slice on the diagonal. | | | | 2. Mix together the chicken stock, the oyster sauce |
| 2. Combine all the chicken stock, the oyster sauce and | | | | and the soy sauce. |
| the soy sauce in a large bowl. | | | | 3. Stir-fry until all the vegetables are well cooked and |
| 3. Heat a wok over very high heat, add all the oil and | | | | the sauce has reduced. |
| swirl it to coat. Add the onion and stir-fry it for about 2 | | | | |