ptb spring stirfry


1 pound sausage, thawed

3 fresh shiitake mushrooms, chopped

1 (or 2!) bok choi, chopped

1 bunch green onions, chopped

1 hot cayenne, dry and chopped or chili flakes(optional)

1 bunch radishes, sliced

1 chunk fresh ginger, minced

sesame oil

soy sauce


rice vinegar

cilantro, lime, and/or green onion tops for garnish

cook time is about 20 minutes -- add about 10 minutes for prep time

Start by warming up a large skillet, coating the bottom with sesame oil (1-2 Tbs) over medium heat. Add the chopped green onions, reserving the majority of the tops for a garnish at the end, cook for about a minute then add ginger and hot pepper (if you are going the spicy route), let the aromas release and the spices begin to sizzle. Then add the mushrooms, let soften for about 2 minutes. Add sausage, cook until browned stirring often. Add in a Tbsp (or two) of soy sauce and 1 tsp sugar mid-way through browning. Then add the radishes (use the tops too!), stir, add the bok choi, stir to incorporate and cook until tender (about 5 minutes). Turn down the heat, and add a dash of sugar, and a dash of rice vinegar or lime, stir. Taste -- add more soy sauce, sesame oil, vinegar or sugar if necessary to balance the flavors as you like. Sriracha would also be a good addition at this point. Serve over rice, garnish with cilantro, lime and/or the remaining green onion tops.