Our Ginger-Scallion sausage packs a punch so you don’t need much to take this simple stir fry from good to great. More than half of the recipe is vegetables, making it a healthy option for a weeknight dinner. Recipe courtesy of Chicago chef Aram Reed.
Serves 3-4 / Takes about 30 minutes
For the sauce:
1 orange, zested and juiced
1 tsp honey or agave
2 tbsp dark soy sauce
1 tsp fresh ginger, grated
1 tbsp cornstarch
For the stir fry:
1 tbsp grapeseed oil (or any neutral oil)
1 (12-ounce) package The New Food Collective Ginger Scallion Sausage
1 medium head of broccoli, cut into 1-inch florets
1 cup crimini or white button mushrooms, sliced
1 red pepper, thinly sliced
2 bunches baby bok choy
1 tbsp sesame seeds
2 green onions, white and light green parts only, sliced
Rice or noodles to serve
In a small bowl, combine all the ingredients for the sauce and stir well. Set aside.
Heat 2 teaspoons of oil in large sauté pan over medium high heat until hot but not smoking. Add sausages and cook 3 to 4 minutes per side each side until golden brown and cooked through. Remove sausages from the pan. Let rest on the side for 5 minutes while vegetables are cooking.
Add remaining teaspoon of oil to the pan. When it shimmers, add the vegetables to the pan and serve; cook until tender, 3 to 4 minutes.
Slice the sausages. Add sauce to pan, tossing to coat all the ingredients evenly. Cook for another two minutes or until sauce thickens.
Serve stir fry over rice or noodles. Garnish with sesame seeds or green onions.