House of Asia > Recipes > Stir-fry with white sausage and Fungus mushrooms in tonkatsu sauce

Stir-fry with white sausage and shiitake mushrooms in House of Asia tonkatsu sauce

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

20 min.

2 servings

mild

5 / 5. Number of votes: 4

No one has rated this recipe yet.

Stir-fry dishes are one of our favorites, so Chef Jarek has prepared a quick Easter dish for you. White sausage with the flavorful sweet mushrooms and the savory taste of tonkatsu sauce is a truly original and delicious combination. Try making this dish at home.

Vegetables Asian Mushrooms Pork 15-30 minutes

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.