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Chinese Sausage and Veggie Stir-Fry

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Chinese sausages and veggies

Ming’s Thing Chinese sausages good in a stir-fry.

These artisan sausages came from Ming’s Thing at Quarry Farmers and Ranchers Market and they are very good, whether you make a sandwich with them, eat them in a wrap or slice them on top of a vegetable stir-fry.

The plump pork links are mildly seasoned with Chinese five spices, among other things, and just right amount of salt and fat to make them delicious.

Use whatever vegetables you have on hand, some of which you might find at the Quarry Farmers Market when they’re in season, along with the sausages.¬† We had a bag of organic broccoli slaw which we used with chopped carrot, onion, garlic, mushrooms, sliced red cabbage and sugar snap peas. With a side of brown rice, it made a good Sunday dinner.

Ming Qian’s artisan foods — with many options besides the handmade sausages — can be found each Sunday from 9 a.m. to 1 p.m. in the Quarry Farmers and Ranchers Market near Whole Foods in the Quarry. Visit her Facebook page here.

Chinese Sausage and Veggie Stir-Fry

2 links of Ming’s Thing Chinese sausage from Quarry Farmers and Ranchers Market
1-2 tablespoons peanut, vegetable, canola or grapeseed oil, divided use
1 medium carrot, peeled and cut into slices
1/2 medium onion, sliced
2 cloves garlic, mashed and minced
1/2 cup sliced mushrooms
1 cup fresh or frozen sugar snap peas, thawed
1/2 cup-1 cup red or white cabbage, sliced thin
1 cup of H-E-B Organics broccoli slaw mix or other brand, or thinly sliced broccoli
Optional: 1 cup other diced vegetables as you can find them when in season, including greens, peeled and sliced turnip, peas, green beans, red bell pepper, etc.
Pinch or two red pepper flakes (hot or mild red bell pepper; we like hot)
1 teaspoon soy or tamari sauce, your favorite (optional)
For serving: White or brown rice (optional)

Heat the oven to 350 degrees and put the sausages on a baking pan and put in the oven.

Heat 1 tablespoon of the oil in a large saute pan or skillet and add the carrot, stir and cook until they start to become tender. Add the rest of the oil along with the onion and garlic. Continue to cook over medium heat until the onion starts to get transparent or lightly brown. Add the mushrooms, sugar snap peas, cabbage, broccoli slaw or broccoli. Add other vegetables, if you have them. Stir over medium-high heat until the vegetables are tender, but still bright in color. Add the soy sauce and red pepper flakes and toss in lightly. Turn the heat down.

Take the sausages out of the oven after about 15 minutes, or when they are firm, sizzling and lightly browned. You can pour any pan juices into the stir-fry so you don’t lose that flavor (very little fat comes off these sausages, however). Cut each sausage into several pieces and serve on top of the stir-fry with optional rice on the side.

Makes 2-3 servings.

From Bonnie Walker

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