Sausage, summer squash, and corn stir-fry with basil and sweet peppers

0 gefällt das 0 Kommentare Rezept von Shel

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)

Also need
large pan
3 tablespoons olive oil
kosher salt
black pepper

Vorb. Zeit → 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.

hauptgerichte August 05, 2020 06:13

Autor from Plated meal subscription service

Niemand hat Vorlieben für dieses Rezept.

Noch kein Kommentar vorhanden.

Shel
Kakurenbo_07-jpg_6621170
42 Jahre alt
New Brighton, United States