Korean Sausage and Vegetable Stir-Fry
Stir-fry scored mini sausages and crisp vegetables in a sweet and tangy ketchup sauce.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 12 min
Scale the recipe
Ingredients
- Mini Vienna sausages Fully cooked, weighed without the packaging
- 250 g
- Onion Peeled weight
- 80 g
- Red bell pepper Weight after removing stem and seeds
- 70 g
- Broccoli Weight after trimming into bite-size florets
- 60 g
- Cooking oil
- 1 T
Seasonings
- Minced garlic
- 1/3 T
- Tomato ketchup
- 3 T
- Oyster sauce
- 2/3 T
- Sugar
- 1/3 T
- Vinegar
- 1/3 T
- Water
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Score the sausages
Cut two or three shallow diagonal slits on one side of the sausages 250 g. Keep the knife tip shallow to leave the underside intact.
-
Prepare the vegetables
Cut the onion 80 g and red bell pepper 70 g into roughly 2 cm pieces. Split the thicker stems of the broccoli 60 g lengthwise so the florets are a similar thickness. Pat the washed vegetables dry.
-
Mix the ketchup sauce
Stir the ketchup 3 T, oyster sauce 2/3 T, sugar 1/3 T, vinegar 1/3 T and water 1 T in a small bowl until the sugar starts to dissolve.
-
Brown the sausages
Heat the oil 1 T in a wide frying pan over medium heat. Spread the sausages in one layer and turn them as they cook until the slits open and the edges brown.
-
Stir-fry the vegetables in order
Add the broccoli and stir-fry for about 1 minute. Add the onion and bell pepper and stir-fry for about 2 more minutes. Add the minced garlic 1/3 T to the center of the pan, then stir it through when fragrant.
-
Glaze with the ketchup sauce
Stir the sauce and pour it into the pan. When small bubbles appear, turn the ingredients to coat them. Use a thermometer to check that the largest sausage reaches 75°C in the center, then heat for another minute.
-
Plate and serve
Turn off the heat when a chopstick pierces a broccoli stem and the pepper still has some bite. Spread the sausages and vegetables on a wide plate.
