🥘 Ingredients
- garlic cloves 4
- small red onion 1
- avocado oil 2 tbsp
- vegan sausage 14 oz
- coleslaw mix 12 oz
- soy sauce or tamari 2 tbsp
- water 2 tbsp
- rice vinegar 1 tbsp
- organic cane sugar 1 tsp
- Chinese five spice powder 1 tsp
- white pepper ¾ tsp
- ground ginger ½ tsp
- A
- medium lime 1
- Cooked white rice to serve 4
- Kosher
- scallions 3
- roasted sesame seeds 2 tbsp
If you didn’t buy coleslaw mix, make your own. Finely shred ~1/2 small red or green cabbages using a mandoline, sharp knife, the shredding disk on a food processor, or a box grater. Shred 2 medium carrots. Mix together in a bowl to yield about 12 oz. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice for instructions). Have Chinese chili crisp on hand? Add a dollop at the end to take this dish over the top. Storage: Store the rice and sausage-veggie mixture separately in the fridge for 3 to 4 days. To reheat rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Reheat the sausage-veggie mixture in a pan with a touch of oil over medium heat until heated through (or reheat in the microwave). Assemble as listed in the last step right before serving. Nutrition boost: For more veggies, add shredded bamboo shoots or thinly sliced red/orange/yellow bell pepper to your bowl. For more protein, top your bowl with chopped roasted peanuts or cashews.
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1For the stir fry: garlic cloves , small red onion , avocado oil , vegan sausage , coleslaw mix . For the stir fry sauce: soy sauce or tamari , water , rice vinegar , organic cane sugar , Chinese five spice powder , white pepper , ground ginger . For the finishing ingredients: A drizzle of toasted sesame oil, medium lime , Cooked white rice to serve , Kosher salt, scallions , roasted sesame seeds .
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2Prepare the aromatics and vegetables. Thinly slice the garlic and thinly slice the red onion.
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3Cook the sausage. Heat a 12-inch (30 cm) sauté pan or frying pan (nonstick works best) over medium-high heat for 2 minutes with 1 tbsp oil. While it heats, crumble the sausage into chunks. Once the oil is shimmering, add the sausage and use a spatula to break up the sausage into smaller pieces. Cook until browned, 5 to 6 minutes stirring occasionally (if your pan is not nonstick, you’ll need to stir more frequently to prevent sticking).
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4While the sausage cooks, combine the Stir Fry Sauce ingredients in a bowl.
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5Once the sausage has browned, add the remaining 1 tbsp oil followed by the garlic and onion. Sauté for 2-3 minutes , stirring frequently, until fragrant and the onion has just started to soften. If it starts to burn, add a splash of water and/or lower the heat to medium.
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6Add the coleslaw mix and the Stir Fry Sauce (if it’s too much veg to fit in your pan, add half of the veg and cook for 1 minute, then add the other half.) Cook for 2-3 minutes , stirring frequently until the cabbage is slightly wilted but crisp-tender.
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7Remove from the heat, and add a drizzle of sesame oil and a few squeezes of lime juice, and stir to combine. Taste, adding more sesame oil for richness, lime juice for tang, or a dash of soy sauce (or pinch of salt) as needed.
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8Assemble (see Note 3): Divide the cooked rice into bowls, top with the sausage-veggie mixture, and garnish with scallions and sesame seeds.