One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

Ingredients

• •1 piece ginger
• •4 cloves garlic
• •1 pound hot Italian sausage
• •2 tablespoons vegetable oil
• •6 ounces shiitake mushrooms
• •6 cups Napa cabbage
• •2 tablespoons seasoned rice vinegar
• •2 tablespoons soy sauce
• •⅓ cup chives
• •1 teaspoon toasted sesame oil
• •2 teaspoons sesame seeds
• •8 pieces flour tortillas
• •1 serving Hoisin sauce and Sriracha

Cooking Instructions

1. 1.

   Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. 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.

   8 min

2. 2.

   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 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.

   10 min

3. 3.

   Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.

   2 min

4. 4.

   Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

   5 min