makes 6 servings · prep time: 15 minutes · cook time: 15 minutes
ingredients
• 1 tablespoon olive oil
• 1 pound bulk hot Italian sausage
• 4 cloves garlic, minced
• 1½ teaspoons grated gingerroot
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 4 ounces cremini mushrooms, thinly sliced
• 1 head napa cabbage, thinly shredded
• 1 small green bell pepper, julienned
• 1 small red bell pepper, julienned
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons coconut aminos or gluten-free soy sauce
• 2 teaspoons toasted sesame oil
• 2 tablespoons chopped fresh chives, for garnish
• 2 tablespoons toasted sesame seeds, for garnish
Directions
1.Heat the olive oil in a large skillet over medium-high heat. When the pan is hot, add the sausage, garlic, ginger, salt, and pepper. Using a heatproof spatula, break up the meat and cook until browned, about 5 minutes.
2.Use a slotted spoon to remove the sausage from the skillet, leaving the drippings in the pan.
3.To the same skillet, add the mushrooms. Once they are tender and have released their liquid, add the cabbage. Cook for 3 to 4 minutes, until the cabbage just starts to wilt.
4.Add the bell peppers, vinegar, coconut aminos, and sesame oil. Cook until the peppers are crisp-tender, about 3 minutes.
5.Return the sausage to the pan and mix in. Garnish with the chives and sesame seeds before serving.
CALORIES: 275 | FAT: 20 g | PROTEIN: 14 g | TOTAL CARBS: 9 g | DIETARY FIBER: 3 g | NET CARBS: 6 g
