Hi Matthew! Thanks for the kind words! I haven’t come across any Italian or European sausage that really captures the unique, sweet, and slightly smoky flavor of Chinese sausage—they’re truly one of a kind. I hope you’ll be able to find some and try this recipe.

My pleasure to share Rosa! Happy cooking!

I did! I spend a lot of time trying to source decent ingredients. I’ll give it another attempt sometime 🙂

Thank you for trying out my recipe Jay! I wonder if you’ve used both dark soy sauce and light soy sauce (instead of light soy sauce only). The dark version gives the dish an appetising brown appearance. Also, please feel free to increase the seasoning quantity if you prefer a stronger taste.

You can use both fresh and frozen peas. Canned ones are not recommended as they’re already cooked.