With a few ingredients and a little prep, you can a hearty stir-fry version of Italian sausage and peppers on your table any night of the week. Chop the green and red bell peppers into big bite-sized chunks, and the onion into ½ inch-wide strips. Use grilled Italian sausage from last night’s cookout, or cook sausage in a small skillet shortly before you plan to make this dish. Enjoy this in a hero sandwich, over pasta, or with rice, a plate of cucumbers, and a spicy salsa on the side.
Serves 4
1 1/2 pounds Italian sausage, cooked
2 tablespoons vegetable oil
1 tablespoon chopped garlic
1 1/2 cups chunks of red and green sweet peppers
1/2 cup chunks of onion 175 mL
2 tablespoons soy sauce
2 tablespoons chicken broth or water
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoon finely chopped Italian parsley
1. Slice the sausage into ovals, cutting each link on the diagonal into pieces about1/2 inch (1 cm) thick. Combine the soy sauce, chicken broth, salt, and sugar in a small bowl and stir well. Place the sausage and bowl of sauce by the stove, along with all the other ingredients and a serving platter for the finished dish,
2. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat the pan. Add garlic, toss once, and scatter in the red and green bell peppers and the onion. Cook 1 minute, tossing once or twice, until vegetables are shiny and fragrant.
3. Add the sausage, toss once, and then pour in the sauce. Cook 1 to 2 minutes more, tossing now and then, until the sausage is done and the peppers and onions are seasoned, brightly colored and tender-crisp.
4. Add the Italian parsley, toss once, transfer to the serving platter and serve hot or warm.
Tip: To cook Italian sausage for this dish, place about 3 links in a small skillet over medium-high heat. Add ½ cup of water and let it come to a boil. Then cover, reduce the heat to medium, and cook about 10 minutes, turning once or twice, until the sausages are browned and firm enough to slice. Remove and set aside until cool enough to handle.
