SoLA Stir Fry

SoLA Stir Fry Ingredients … so versatile!

“This no-recipe recipe will bring Louisiana flavors to stir-fry speed. ”

SoLA Stir Fry

I made a ground pork and green bean stir fry last week with ginger and soy sauce and other Asian ingredients. It came together like a quick-step dance; I thought a version featuring Louisiana flavors would be a next logical idea. It was! Harris made a happy plate … or two. This technique can take advantage of whatever ingredients you prefer or have on hand. You can make it for one or four.

We get most all our sausage from Kartchner’s in Krotz Springs. Our boudin and cracklins, too! Even well-known NOLA chef, Alon Shaya raves about Kartchner’s. They have a second location in Scott. I saw fresh duck sausage and fresh venison sausage and got both. Delicious! I only needed some seasoning for the vegetables because it was so flavorful. Where’s your go-to sausage store? Let us know in the comments below!

Yield: 4

Author: Louisiana Supper Club

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SoLA Stir Fry

This no-recipe recipe will bring Louisiana flavors to stir-fry speed.

prep time: cook time: total time:

ingredients:

• The Protein: fresh sausage (casing removed); smoked sausage (cut into ½-inch dice); ground pork, turkey, beef or chicken; shrimp (12 ounces)
• Vegetable 1: red, yellow, orange or green bell peppers, mushrooms, celery (1 cup)
• Vegetable 2: Broccoli florets and sliced stems, yellow squash or zucchini cut into ½-inch dice, sliced cabbage, lightly cooked green beans or cauliflower, spinach or other greens (1 cup)
• Seasoning: Cajun/Creole seasoning blend, garlic sauce, or salt, red and black peppers (to taste)
• Sauce: 2 tsp cornstarch mixed with 2 tablespoons liquid (water, white wine, beer, chicken stock)
• The Garnish: chopped parsley, green onion tops, chives, basil or other herbs

instructions:

How to cook SoLA Stir Fry

1. In a flat-bottom wok or 12-inch skillet, heat the oil over medium-high heat.
2. Add the aliums and stir fry for 3-4 minutes.
3. Add the protein and stir fry, breaking up the ground meat (if using shrimp, add after the vegetables.) About 2-3 minutes.
4. Add vegetable 1. Stir fry for 2-3 minutes.
5. Add vegetable 2. Toss with other ingredients and cover for 3-4 minutes. (Add shrimp now, if using.)
6. Taste to see if the vegetables are done to your liking and for seasoning.
7. Remix the cornstarch and liquid. Add to the pan and combine until juices become a nice sauce.
8. Garnish with herbs or sliced green onion tops.
9. Serve with rice or cauliflower rice.

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The SoLA Stir Fry: Skillet Speed with Louisiana flavors!