Ingredients
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2 teaspoons vegetable oil or 2 teaspoons olive oil, divided
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2 cups broccoli florets
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2 carrots, cut into thin 1-2 inch strips
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2 green onions, cut into 1 inch pieces
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2 garlic cloves, minced
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1 lb cooked smoked andouille sausage, cut into 1/2 inch thick slices (Johnsonville brand)
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1 (8 ounce) can sliced water chestnuts, drained
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1/2 cup teriyaki sauce, divided
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hot cooked rice or cooked whole wheat spaghetti
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1 1/2 cups red bell peppers, strips (about 1 red bell pepper)
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2 teaspoons Thai red curry paste
Instructions
- In a large skillet, heat 1 tsp of oil.
- Add cut sausage and cook until browned on both sides (about 10 minutes).
- Remove from pan and drain on paper towels,.
- Heat the last tsp oil and 2 tsp curry paste in the skillet over medium-high heat.
- Add broccoli, pepper, carrots, onion and 1/4 cup teriyaki sauce.
- Stir-fry 3-5 minutes.
- Add garlic and water chestnuts and stir fry 1-2 minutes.
- Add sausage and the remaining 1/4 cup teriyaki sauce.
- Cook until sausage is heated through, about 3 minutes.
- Serve over rice or pasta or eat by itself.
- Enjoy.