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Friday, April 25, 2008

Sausage Stir Fry



Hello everyone. My painful school finals exams are over and I started cooking again. But still not being able to fully recover from the trauma of all nighters, I chose to stick to something simple.  So, I’m sorry if you think this isn’t anything great.  Another reason for this dish is because I remember my mother used to make sausage stir fried banchan and I have seen other versions with soy sauce or even with ketchup of this sausage stir fry at my friend’s house when I was little.  Korean food did receive Western influence post Korean War with some ingredients like sausage, spam, sugar and ketchup.  Being born in Korea in the 80′s, this sure is a comfort food to me though.
1. Cut sausages. Use good quality sausages. This dish is all about the sausage.  Don’t use the cheap kinds because they will ruin the flavor of the entire dish. I used Italian sausages. I think you can also use Polish (which you can buy from Costco).




2. Cut and prepare vegetables. I used mushrooms and zucchini. You can also add onions, bell peppers, broccoli, bean sprouts, and more. Gotta love vegetables.
3. Oil your pan first and add the sausages. You may also add minced garlic at this time if you’d like. Cook in high heat until whenever you think necessary. (5 minutes should be ok)



4. Add the vegetables into the wok. Also at this time add salt, pepper, and ground red pepper flake.

5. Stir fry for about 5-7 minutes until the vegetables are ready.


6. Ready. You may add green onions at the end.


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