Dinner Tonight: March 31, 2016
Archive »German Stir-Fry
Name a person, thing, or topic. Then take turns listing things you love about that topic, until you've got 20!
What would the world be like if we could all live forever?
This dish was created out of necessity one night when we could find little else in the fridge. Shocked by how easily it came together and just how tasty it was, German stir-fry quickly became a household staple. Not much about it is actually German – except for the origins of main ingredients like bratwurst, beer, mustard and cabbage. Be sure to choose fully cooked brats that need only to be browned before eating. Serve alone for a low-carb meal or with a side of rye toast or spaetzle noodles.
This recipe comes to us from Karoline Boehm Goodnick. Check out more of Karoline’s recipes at Karoline’s Kitchen!
2 Tbsp. canola oil
1 large onion, thinly sliced
4 bratwursts (fully cooked), sliced into 1/4 inch rounds
2 cloves garlic, thinly sliced
Salt and pepper, to taste
1/2 cup beer
1 Tbsp. mustard
1 bunch kale, stems removed and leaves roughly torn
1 (10 oz.) bag broccoli slaw
In a large sauté pan, heat canola oil over high heat. Add onions and brats. Cook for 5 minutes, stirring occasionally, or until brats are browned and onions are tender.
Stir in garlic, salt and pepper. Cook for 1-2 minutes. Add beer and mustard. Scrape well to release browned bits from bottom.
Add kale and broccoli slaw. Cook for 3-4 minutes. Taste for seasoning, and add more salt and pepper, if you like.