Orange Ginger-Scallion Stir Fry


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.

Crisp-Bottomed Ginger-Scallion Pork Shumai

Shumai Ginger Scallion

We combined the crisp-chewiness of a potsticker with the ease of a shumai. If you’re in a hurry, you can skip the extra ingredients in the filling and use just the sausage to fill the dumplings. 

Makes about 24 shumai / Takes less than 1 hour

For the shumai

1 (12-ounce) package The New Food Collective Ginger-Scallion Pork Sausages

2 scallions, thinly sliced

1½ teaspoons Shaoxing wine

1 teaspoon soy sauce

½ teaspoon toasted sesame oil

All-purpose flour, for dusting

24 square wonton wrappers

1 tablespoon sesame seeds, for garnish

1½ tablespoons vegetable oil

For the dipping sauce

3 tablespoons black vinegar or unseasoned rice vinegar

3 tablespoons soy sauce

1 small fresh chile, thinly sliced

Remove the sausage from their casings. Combine the sausage with the scallions, Shaoxing wine, soy sauce and sesame oil in a bowl and mix gently but thoroughly.

Lightly dust a baking sheet or tray with flour. Fill a small bowl with water. Holding a wrapper in the palm of your hand, mound a scant tablespoon of filling in the center of each one. Lightly moisten edge of wrappers with water then gather edge of wrapper around filling, pleating wrapper to form a cup, leaving dumpling open at the top and pressing pleats against the filling. Transfer dumpling to baking sheet. Repeat with remaining wrappers and filling. Sprinkle the sesame seeds over the tops of the shumai.

Heat the vegetable oil in a large nonstick skillet over moderately high heat. Arrange the shumai in the skillet, leaving a bit of space between each one. Cook until undersides are pale golden brown, about 3 minutes. Carefully pour ½ cup water into the skillet (taking care not to pour water over the tops of the dumplings), bring to a simmer, then cover the skillet tightly and reduce heat to moderately low. Cook until wonton wrappers are tender and sausage is cooked, about 5 minutes. Uncover the skillet and cook until liquid has evaporated and the undersides of the shumai are crisp and browned, about 3 minutes more. Remove from the heat.

Meanwhile, make the dipping sauce by stirring together the vinegar and soy sauce in a small bowl. Sprinkle the sliced chiles over top.

Transfer the shumai to a platter and serve at once with the dipping sauce on the side.

Ginger-Scallion Pork Sausage Lettuce Wraps with Mango and Cucumber

Ginger-Scallion Pork Sausage Lettuce Wraps with Mango and Cucumber

A wholly participatory dinner that takes just minutes to pull together, this colorful meal can be easily adapted or added to: Think pickled carrots and daikon, red bell pepper, chopped pineapple and a variety of hot sauces. (It’s also gluten-free and Paleo-ready.)

Serves 4 / Takes less than 30 minutes

Crunchy Cabbage-Citrus Salad with Ginger Scallion Sausages

Crunchy Cabbage-Citrus Salad with Ginger Scallion Sausages

This salad is super fresh, super crunchy--and super adaptable. Don’t like peanuts? Use almonds or cashews. No basil? Sub in cilantro. If you don’t want to fry your own shallots, you can use packaged fried shallots, which are available at many grocery stores.

Serves 4 / Takes less than 45 minutes