- 1/2 Red Cabbage (chopped into bite-size chunks)
- 2 Cups Carrots (chopped)
- 2 Yellow Onions
- 6 Cups Shitake Mushrooms
- 1 lb Mild Italian Sausage (links, removed from casing)
- 1 lb Ground Turkey
- Avocado Oil (to preference)
- Salt and Pepper
Get a big ass wok, preferably hand-hammered carbon steel and a small cast-iron skillet. Add avocado oil before each step as desired. Add a little salt and pepper to both veggie sautes, but not tons, most of the flavor is coming from the sauce at the end, but you always want to add some salt and pepper when you cook veggies.
Make some rice. Meanwhile, do the following:
Saute the onions and mushrooms on medium-high heat until 90% as cooked as you want them. Set aside in a mixing bowl.
Saute the Carrots and Cabbage on medium-high heat until 90% as cooked as you want them. (this one will take a while)
While sauteing the carrots and cabbage, cook the Italian sausage through, leaving behind the excess fat. Set the sausage on a cutting board to cool. Add the ground turkey to the cast iron skillet, brown.
Once cooled enough slice the Italian sausage into bite-size chunks, and add it, the turkey, and the onions and mushrooms back into the wok with the cabbage and carrots, mix it all together and allow it to finish cooking together for just a couple of minutes.
Serve stir fry over rice, with stir fry sauce to taste (careful, a little goes a long way) and enjoy.