Welcome to UBR, Inc.

6 thick chicken or pork sausages

1 small red or yellow capsicum, (bell pepper) chopped

150g (5oz) snow peas, halved

227g (7oz) can water chestnut slices, drained

3 green shallots, sliced

1 clove garlic, crushed

3 tsp corn flour*

1/4 C. water

1/3 C. plum sauce

1 T. soy sauce

1/2-1 tsp chopped bottled chilli

noodles - to serve

shallot curls - to garnish

Grill or pan fry sausages until evenly browned and cooked through. Drain on absorbent paper, cool slightly. Cut diagonally into 1 cm slices. Add sausage to a heated, greased wok or large fry pan. Stir-fry for 2 min. Stir in capsicum, snow peas, water chestnuts, shallots and garlic. Stir-fry for a further 2 min, until vegetables are just tender. Add combined blended corn flour and water, sauces and chilli to wok. Stir-fry until sauce mixture boils and thickens. Serve sausages over noodles, garnished with shallot curls.

111