Asian flavors and simple ingredients make this quick stir-fry filling,
I used Neese's Spicy Sausage because it'ts what I had. 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 or vegetarian, 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
Neese's Hot Sausage
clove garlic, coarsely chopped
small tomato, diced
fresh green beans, washed and ends trimmed
Mirin or rice vinegar
red pepper flakes
In This Recipe
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.