Feb.

10

spicy broccoli + turkey sausage stir fry

I have Todd English to thank for this inspired dish. One night I was dreaming of his delicious spicy broccoli, but wanted something a bit heartier, so I added a few more ingredients and my famous Spicy Broccoli +  Turkey Sausage Stir fry was born. I know. Who am I to doctor a Todd English dish? But, trust, it’s really good, y’all especially served over brown rice.

Stir frying is great because your meal cooks really fast and it allows you to layer flavors without adding alot of fat and unhealthy salt. I used a cast iron wok, but a large (12″) heavy bottom skillet works too.

Calabrian peppers are found in the Italian section or olive bar at your grocery store. They impart a subtle sweetness and heat to the stir fry, but the dish is just as tasty without them.

Spicy Broccoli + Turkey Sausage Stir Fry

2 Tbsp. canola oil
2 cups small broccoli florets
4 cloves garlic, thinly sliced
2 small bok choy, washed, trimmed & chopped
3 calabrian peppers, stemmed & chopped
½ lb. spicy turkey sausage, casings removed, cooked & chopped
zest of 1 lemon
juice of ½ lemon
1 tsp. fresh thyme leaves
½ tsp. sea salt
½ tsp. freshly ground black pepper

MUST-DO: Prep all of the ingredients in bowls next to the stove because once the wok is hot, the cooking process moves really, really fast.

Preheat your wok over medium-high heat. When the wok’s hot, add the vegetable oil and heat for a few seconds, then add the broccoli and stir fry until the broccoli begins to turn vibrant green, approximately 3 minutes. Add the garlic and bok choy and stir fry until the bok choy begins to wilt, then toss in the calabrian peppers, turkey sausage, lemon zest, thyme leaves, sea salt, black pepper and lemon juice and stir fry until the vegetables and seasonings are combined. Serves 2.

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