BRATWURST & CHICKEN CHOW MEIN

We continue to be amazed at how versatile our treasured sausages are. Add to almost any dish!

INGREDIENTS

• 3 Links of Queen City Sausage Bratwurst. Sliced 1/2” thick
• 8 OZ Boneless skinless chicken thighs. Cut into ½” cubes
• 2 Green onions. Diced
• 8 Cloves of garlic. Diced
• 1 Carrot julienne
• 2 Ribs celery. Diced
• 5 Cups of cabbage. Sliced thin
• 14 OZ Chow Mein noodles. We substituted rice noodles
• 2 TBS Water
• 3 TBS Olive oil

SAUCE – in a small bowl, combine ingredients and hold

• 2 TBS Rice vinegar
• 3 TBS Soy sauce
• 3 TBS Hoisin sauce
• 2 TBS Toasted sesame oil
• 2 TSP Corn starch

INSTRUCTIONS

1. Season the wok by adding enough oil to make a small puddle in the bottom. Swirl oil to coat the sides.  Discard oil and wipe with a paper towel
2. Prepare noodles according to package
3. Add oil to your wok, heat over medium high, add chicken thighs. Cook and brown thoroughly.  At the end, add the bratwurst to brown.  Remove the bratwurst and chicken and hold
4. Add onions and garlic to brown. Add a touch of oil if needed
5. Add Celery, carrots, cabbage. Turn heat to high and stir fry for 2+ minutes or until the cabbage is wilted and chars.  Turn heat down to medium high and add the cooked bratwurst and chicken

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