Ingredients
Scale
- 8 ounces chicken sausage, sliced
- 1/2 head green cabbage, chopped
- 1 cup bell peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup vegetable broth, low-sodium
- 2 tablespoons soy sauce, low-sodium
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil until it shimmers but doesn’t smoke.
- Add 3 minced garlic cloves and 1 tablespoon of grated ginger to the pan and stir constantly for about 30 seconds until fragrant.
- Add 8 ounces of sliced chicken sausage to the skillet and cook until browned, about 5 minutes, stirring frequently.
- Introduce half a head of chopped green cabbage and 1 cup of sliced bell peppers to the skillet. Stir everything together and cook for another 5-7 minutes until the cabbage wilts but still has some crunch.
- In a small bowl, combine ¼ cup vegetable broth, 2 tablespoons soy sauce, and 1 teaspoon cornstarch mixed with 2 tablespoons water. Pour this mixture over the sautéed ingredients in your skillet, stir well, and let simmer for about 2 minutes until slightly thickened.
- Remove from heat and serve immediately, garnishing with sesame seeds or chopped green onions if desired.
Notes
Store leftovers in an airtight container.
Reheat gently on the stovetop.
Serve with crusty bread slices.
Sauté cabbage until slightly caramelized.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 25mg