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Author Notes: 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
- 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.