Arabiki Vegetable Stir-Fry
Recipes with Arabiki Sausage
A wok over high heat, sliced arabiki, whatever vegetables you have. The sausage releases enough fat to coat the pan, and the natural casing picks up char from the wok surface. Soy sauce goes in last, hits the hot metal, and fills the kitchen with smoke. Done in under ten minutes.
Prep Time
10 min
Cook Time
8 min
Servings
2
Difficulty
Easy
Ingredients
- 3 arabiki sausages, sliced on the diagonal into 1cm pieces
- 200g green cabbage, cut into rough 3cm squares
- 100g bean sprouts
- 1 green bell pepper, seeded and sliced into strips
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 tsp vegetable oil
- Pinch of black pepper
Steps
Heat a wok or large skillet over the highest flame you have. Add vegetable oil and swirl to coat.
Add the arabiki slices. Let them sit without moving for 60 seconds to get a hard sear on one side. Flip and sear another 30 seconds.
Toss in the garlic and cabbage. Stir-fry for 2 minutes, keeping everything moving. The cabbage should wilt but stay crunchy.
Add green pepper and bean sprouts. Stir-fry for 1 more minute.
Push everything to the side, pour soy sauce directly onto the hot wok surface so it sizzles and reduces for a few seconds, then toss everything together. Finish with sesame oil and black pepper.
Tips
The wok must be screaming hot before anything goes in. If the sausage steams instead of sizzles, your heat is too low and you will get a soggy stir-fry. Cut all vegetables before you start cooking because there is no time to prep once the wok is on. Bean sprouts go in last since they turn limp in seconds.