Korean · Dinner
Stir-Fried Sausage and Vegetables
Sliced pork sausage stir-fried with onion, bell pepper, zucchini, and carrot in a gochujang-soy glaze sharpened with garlic and ginger. Sesame oil and scallion finish the pan. Served hot over steamed rice, it balances char, sweetness, and a mild chili kick in one fast skillet meal.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
617Calories
26.1gProtein
31.2gFat
59.5gCarbs
15.2gSugar
5.7gFiber
1253mgSodium
115mgChol
10.4gSat Fat
895mgPotassium
92mgCalcium
3.2mgIron
1mcgVitamin B12
58mgVitamin C
high-fiber
spice-route
thirty-min-meals
Instructions
1
Prep
Slice the pork sausage into rounds and cut the onion, bell pepper, zucchini, carrot, and scallion into thin pieces. Mince the garlic and grate the ginger.
2
Heat
Warm vegetable oil in a wok or large skillet over high heat and sear the sausage rounds for 3 minutes, turning once, until browned and slightly crisp.
3
Stir-fry
Add onion and carrot, stir-fry over medium-high heat for 2 minutes. Add bell pepper, zucchini, garlic, and ginger; stir-fry over high heat for 2 minutes until tender-crisp.
4
Glaze
Stir gochujang, soy sauce, and sugar together in a small bowl. Pour into the wok and toss over medium heat for 1 minute until the sauce coats everything. Drizzle sesame oil and toss to coat.
5
Plate
Spoon steamed rice onto a plate, top with stir-fried sausage and vegetables, and scatter scallion and sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork sausage
- 11 onion
- 11 bell pepper
- 2/3 cup100g zucchini
- 1/2 cup60g carrot
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 1 1/2 cup300g white-rice-cooked, steamed, to serve
