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

Photograph by Alex Lau

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

INGREDIENTS
– 4 SERVINGS

  • 1 1-inch piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • 1 pound hot Italian sausage, casings removed
  • 2 tablespoons (or more) vegetable oil
  • 6 ounces shiitake mushrooms, thinly sliced
  • 6 cups very thinly sliced Napa cabbage, divided
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons soy sauce
  • ⅓ cup thinly sliced chives
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons sesame seeds
  • 8 large flour tortillas or mu-shu wraps, warmed
  • Hoisin sauce and Sriracha (for serving)

PREPARATION

  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.
  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.
  3. Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
  4. Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

SOURCE: Bon Appetit, Claire Saffitz