One Skillet Hot Sausage and Cabbage Stir-Fry

In a medium mixing bowl, use your hands or chopsticks to combine a 1-inch piece of finely grated ginger, 4 cloves of finely grated garlic and 1 pound of hot Italian sausage.

In a large skillet over medium-high heat, heat 2 tablespoons of vegetable oil and add the sausage mixture, crumbling the meat apart with a spoon. Cook for about 6-8 minutes until browned and crisp. Once cooked, remove from skillet with a slotted spoon and set aside in a clean bowl.

Return the skillet to a high heat and add 6 ounces of thinly sliced shiitake mushrooms to the leftover drippings. Cook, stirring often for about 4 minutes until mushrooms begin to release their juice and become slightly browned. (You may need to add a little more oil.)

Begin by adding 3 cups of shredded cabbage and cook, while tossing, for about 4 minutes until cabbage is wilted and cooked.

Add 2 tablespoons of rice vinegar and 2 tablespoons of soy sauce. Continue cooking, while tossing, for about 2 minutes until the sauce is mostly reduced.

Remove the skillet from heat and add ⅓ cup of thinly sliced chives, remaining 3 cups of cabbage, cooked sausage and mix to combine everything.

Drizzle the stir-fry with sesame oil and a few sprinkles of sesame seeds, then serve with tortillas wraps, hoisin sauce and spicy sriracha!