Our housemade Miso Chile Chicken Sausages stir-fried with mushrooms, veggies and a savory sauce to spoon into fresh lettuce cups.
Ingredients
Sauce
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
Lettuce Wraps
- 4 tsp peanut or vegetable oil, divided
- 4 Zupan’s Miso Chile Chicken Sausages, casings removed
- 8 ounces mushrooms, finely chopped
- 1 red bell pepper, finely diced
- 2 garlic cloves, grated
- 2 tsp grated fresh ginger
- 1 (8oz) can water chestnuts, drained and finely diced
- 1 bunch green onions, thinly sliced
- 2 heads butter lettuce, cored and leaves separated
- Chopped roasted peanuts, for serving if desired
- Momofuku chili crisp, for serving
Preparation
To make the sauce: Mix both ingredients in a small bowl and set aside.
Set a large, nonstick or well-seasoned wok or skillet over medium-high heat. Once hot, add 2 teaspoons of the oil and swirl to coat, then add the sausage. Cook, breaking it up into small chunks with a wooden spoon, until just cooked through, 3 to 4 minutes. Transfer the sausage to a plate.
Add the remaining 2 teaspoons of oil to the hot pan and swirl to coat. Add the mushrooms and peppers, and cook, stirring often, until tender, 4 to 5 minutes.
Add the garlic and ginger and cook for about 1 minute until aromatic. Stir in the cooked sausage, water chestnuts, and green onions, and pour in the sauce. Cook, stirring often, until the mixture is hot and thoroughly combined, 1 to 2 minutes. Remove the pan from the heat and taste and adjust the seasoning.
Transfer the sausage mixture to a large bowl. Serve along with the lettuce leaves piled on a plate, and the peanuts and chili crisp. (Tip: use two lettuce leaves per wrap!)