If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Asian flavors and simple ingredients make this quick stir-fry filling, wholesome and delicious. Like most simple recipes,. this one can be modified in any number of ways. First to mind is a mediterranean spin-off with Balsamic vinegar and citrus instead of the fish and Soy Sauces. Or, sub out the sausage with chicken and add a little garam masala and coconut milk for a tease of the tastes of Indian cuisine.
I used Neese's Spicy Sausage because it was in the refrigerator and I didn't feel like going across town to the Asian Market. Regardless of the protein you use the important thing here is to get a nice beautiful puddle of fat rendered from the meat in the pan before you throw in the veggies.
For the fat-conscious (why, God why?) or Vegetarian cook, use olive or coconut oil.
Ever the perennial bachelor, this recipe is written to serve just me; however just multiply quantities to serve any number of people. —Michael
- 1.5 ounces Neese's Hot Sausage
- 1 clove garlic, coarsely chopped
- 1 small tomato, diced
- 1 bunch fresh green beans, washed and ends trimmed
- 1 ounce Shitake mushrooms
- 1/4 teaspoon Soy Sauce
- 1/8 teaspoon Fish sauce
- 1 teaspoon Mirin or rice vinegar
- 1 tablespoon tomato sauce
- 1 tablespoon red pepper flakes
- Heat a heavy skillet or wok over medium flame.
- Introduce the sausage to the heat, and render as much fat from it as possible. If there's not a thorough coating of fat on the bottom of the pan by the time you're done, add some more oil or fat to the mix.
- In a small bowl, whisk together the tomato sauce, Mirin, soy and fish sauces, as well as some of the red pepper flakes. Set aside.
- Remove the sausage, but retain the fat and crank the heat. Crumble the sausage a bit if you'd like.
- Toss in the garlic and the rest of the red pepper. Keep them moving around the pan, not allowing them to brown.
- Add the mushrooms and tomatoes, and allow the moisture in them to cook off so that they've reduced by about half.
- Add the green beans and keep stirring/flipping until they're almost done.
- Return the sausage to the pan and cook for a minute or two longer.
- Finally add the sauce mixture to the very hot pan. Cover and cook for a minute or two more, until the sauce reduces.
- Plate in a deep, pre-heated bowl and serve with a bit of rice.