Stir-fry with white sausage and fungus mushrooms in tonkatsu sauce

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Stir-fry is the perfect option for busy people, so our chef has a quick Easter recipe for you. White sausage bathed in sweet and spicy teriyaki sauce with mushrooms is an Asian-Polish ambrosia of flavors. You've definitely never tried a dish like this before.

Number of servings

Sharpness level

MILD

Preparation time

20 min.

Difficulty level

EASY

INGREDIENTS

150 gr dried snow fungus mushrooms
100 gr tonkatsu sauce
2 tsp garlic paste or 2 chopped garlic cloves
1 teaspoon chili paste or 1 pepper, finely chopped
200 g white sausage, cut into slices
2 onions cut into quarters
2 pak choy cabbages, coarsely diced
50 g kale
1 carrot, cut into sticks
50 g white turnip, cut into matchsticks
3 tablespoons chopped cilantro or chives
1 teaspoon of marjoram
Pepper to taste
3 tablespoons of oil
50 ml of water

A METHOD OF PREPARING

Pour boiling water over the mushrooms and let steep for 15 minutes. Then, place the mushrooms in a strainer and remove the woody ends. Cut them into smaller pieces.
Pour oil into a heated wok and sauté the onion with garlic paste. Add the sausage and fry for 3-4 minutes. Then add the carrots, turnips, kale, and pak choi and fry for a few more minutes, seasoning with pepper to taste at the end.
Mix the chili paste with the teriyaki sauce, if it is too thick, add a little water and pour over the prepared dish and garnish with cilantro or chives.

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