July 01, 2017
Dinner, Main Dish, Pork,
Pork Sausage, Vegetables, Cabbage, Mushrooms, Asian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
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"This is out of the April 2017 Bon Appetite magazine. If you are trying to clear out your fridge you can add extra veggies along with the mushrooms."
Using your hands or a wooden spoon, work ginger and garlic into sausage in the a medium bowl. Heat 2 tablespoons vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6-8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil. Add half of the cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.
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