Sausage, summer squash, and corn stir-fry with basil and sweet peppers
1 Red Onion
3 oz Sweet Peppers
8 oz Summer Squash
9 oz Southwest Chicken Sausage
2 sprigs Basil
2 ears of Corn
1/2 tespoon dried oregano
1/4 teaspoon crushed red pepper (optional)
3 tablespoons olive oil
Prep. Time → 55 min
1. 1. Prepare Ingredients
Rinse all produce. Peel onion, halve, and thinly slice. Quarter sweet peppers lengthwise, discarding stems and seeds. Halve zucchini and summer squash lengthwise, then cut crosswise into 1/2 inch slices. Cut sausage on a diagonal into 1-inch slices. Pick basil leaves, discarding stems. Shuck corn, discarding husks and silk, and slice kernels off cob into a medium bowl.
2. 2. Sear Sausage
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add sausage in a single layer and cook until browned and crisp, about 2 minutes per side. Transfer to a plate.
3. 3. Cook Zucchini and Summer Squash
Wipe pan from sausage clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add zucchini and summer squash, cooking until golden on bottoms, 3 - 4 minutes.
4. 4. Stir Fry Vegetables
Flip zucchini and summer squash and add onion, sweet peppers, corn, and 1 tablespoon olive oil. Season with salt and black pepper and stir to combine. Cook until vegetables are tender, 4 - 5 minutes.
5. 5. Season Stir-Fry
Add dried oregano, as much crushed red pepper as desired, and sausage to pan with vegetables and stir to combine and warm through, about 2 minutes. Add basil and stir until just wilting. Taste and add more salt and pepper as needed.
6. 6. Plate Stir-Fry
Divide stir-fry evenly between 2 plates and serve.
main courses August 05, 2020 06:13
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