I cooked a fantastic sausage stir-fry night before last, which is easy
and very good. It is not fat-free, but Who The Hell Cares. The recipe,
courtesy of Aust'n Women's Weekly Cookbooks, Stirfries (2006) goes as
follows:

PREP. TIME: 15 MINS * COOKING TIME: 15 MINS

400g thin Italian sausages
1 tblespoon olive oil
200g button mushrooms
2 small red onions (200g), sliced thinly
1 clove garlic, crushed (garlic from jar OK)
150g snow peas, sliced thickly
1/2 cup (75g) drained sun-dried tomatoes, sliced thickly
1/2 cup (60g) seeded black olives
1/2 cup (40g) grated parmesan cheese
1/4 cup finel shredded fresh basil leaves (basil from tube OK)
1/2 cup (125ml) cream
1/2 cup (125ml) beef stock
2 egg yolks

1. Bring sausages to boil in large saucepan of water; drain. Cool
sausages 10 mins, slice thickly).

2. Heat oil in wok or large frying pan. Stir-fry sausages until
browned; remove from wok.

3. Stir-fry mushrooms, onion and garlic.

4. Return sausages to wok. Add snow peas, tomato, olives, cheese,
basil, cream and stock; stir until mixture thickens slightly.

5 Remove from heat; stir in yolks.

SERVES 4

per serving: 58.7g fat; 2998kJ

Coutesy: Australian Women's Weekly Cookbooks: Stir-Fries (2006), ACP,
Sydney, 2006.
http://www.acp.com.au