Handling raw meat can be daunting for any new cook, particularly for those who are squirmish with touching or looking at any bloody raw animal flesh. Marinating and cooking raw meat also means longer preparation and cooking time. Fortunately, there is always a quick and delicious recipe that doesn't trigger the raw meat trauma. This dish is easy and quick to cook. It tastes good and doesn't require precise and fussy measurement or timing. Inexperienced cooks can just chop up something and toss something, add a pinch of this or a drizzle of that; and it would still taste good because the store bought sausage is already pre-cooked.
Ingredients: (For 2 servings)
- 2 links of sliced fully cooked chicken sausage (Al Fresco Spinach & Feta Chicken Sausage)
- 2 sliced zucchini
- 1/4 sliced yellow onion
- 1 garlic clove, minced
- 2 tablespoons regular soy sauce
- 3 tablespoons low sodium chicken broth
- 1 teaspoon sugar
- 2 tablespoons canola oil
- Mix sugar with soy sauce, stir well and set aside.
- Heat wok or large skillet with canola oil on medium high, brown the sausage, about 3 minutes, flip the sausage once in between browning time, set aside on a plate.
- To the same wok or skillet, add minced garlic and stir fry until fragrant.
- Add onion and zucchini to 3) above and stir fry for about 3 minutes, sprinkle the chicken broth and cook for about 2 minutes, then add the soy sauce mixture from 1) and cook until the sauce begins to dry up.
- Add the sausage from 2) above and stir well for about 30 seconds, transfer to a warm plate. Serve with steamed Jasmine rice.