Publisher Photo
Publisher Photo
Convenient frozen veggies and canned broth shorten prep time for this deliciously different stir-fry from Nykii Chouteau. "Smoked kielbasa provides the hearty change of pace," reports the Clermont, Florida cook
Recommended: 31 Meals in a Bowl
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 to 2 tablespoons vegetable oil
  • 1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and sliced
  • 1 package (16 ounces) frozen stir-fry vegetables, thawed
  • 1 can (8 ounces) bamboo shoots, optional
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons soy sauce
  • Hot cooked rice

Directions

In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 6 servings.
Originally published as Sausage Stir-Fry in Quick Cooking November/December 1998, p54

Nutritional Facts

1 cup: 182 calories, 9g fat (0 saturated fat), 51mg cholesterol, 885mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 15g protein. Diabetic Exchanges: 2 meat, 2 vegetable.

  • 1 medium onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 to 2 tablespoons vegetable oil
  • 1 pound fully cooked kielbasa or Polish sausage, halved lengthwise and sliced
  • 1 package (16 ounces) frozen stir-fry vegetables, thawed
  • 1 can (8 ounces) bamboo shoots, optional
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) beef broth
  • 2 tablespoons soy sauce
  • Hot cooked rice
  1. In a large skillet or wok, stir-fry onion and garlic in oil until tender. Add sausage, vegetables and bamboo shoots if desired; stir-fry until heated through. Combine cornstarch, cayenne, broth and soy sauce until smooth; add to the pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice. Yield: 6 servings.
Originally published as Sausage Stir-Fry in Quick Cooking November/December 1998, p54

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