Sheetpan Supper with Ginger-Scallion Sausages and Chinese Vegetables

Ginger Scallion Sheetpan with Chinese Broccoli-6073.jpg

Get your greens with this super-simple variety of a classic stir-fry. It’s easily made gluten free by seeking out a specialty black-bean sauce.

Serves 4 to 6 / Takes less than 30 minutes

1 pound Chinese broccoli (gai lan or yu choy), trimmed

8 ounces shiitake mushrooms, trimmed and thickly sliced

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1 ½ (12-ounce packages) The New Food Collective™ Ginger-Scallion Sausages

8 ounces sugar snap peas, trimmed

¼ cup jarred black bean sauce

1 tablespoon toasted sesame oil

Steamed rice, for serving (optional)

Sriracha sauce, for serving (optional)

Preheat the oven to 425°F. Toss together the Chinese broccoli, mushrooms and vegetable oil on a sheetpan until evenly coated. Season lightly with salt and pepper. Nestle the sausages among the vegetables. Place the sheetpan in the oven and roast for 15 minutes.

Remove the sheetpan from the oven and gently stir the snap peas into the vegetables and sausages, taking time to flip the sausages. Return the sheetpan to the oven and roast until sausages are cooked through and vegetables are just tender, about 5 minutes more.

Remove the sheetpan from the oven and drizzle the black bean sauce and sesame oil over the sausages and vegetables. Serve at once, with rice and sriracha sauce, if desired.