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

stir-fry weeknight dinner ginger garlic sausage mushroom napa cabbage rice vinegar soy sauce chive sesame oil sesame seed tortillas hoisin sauce sriracha cast iron

Claire Saffitz

4 servings

Source

Ingredients

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)

Method

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.

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.

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

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