Keto Taiwanese Sausage with Garlic Sprouts

Ingredients

• about 450 g Taiwanese Sausage (Soy-Free)
• 1 bunch Garlic Sprouts
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1/2 tsp Erythritol
• 2 cloves Garlic
• 1/4 tsp Red Pepper Flakes (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g of Taiwanese Sausage (Soy-Free) into 0.635 cm thick pieces.
2. 2Cut the bunch of Garlic Sprouts into 5.08 cm long segments. Mince the 2 cloves of Garlic.
3. 3Place a 30.48 cm wok or large skillet over medium-high heat. Add the sliced Taiwanese sausage to the hot wok. Stir-fry for 5-7 minutes, turning occasionally, until the sausage is browned on both sides and cooked through. The internal temperature should reach 74°C.
4. 4Add the minced garlic and the 5.08 cm segments of garlic sprouts to the wok with the sausage. Stir-fry for 2-3 minutes until the garlic sprouts are bright green and slightly tender but still have a slight crispness.
5. 5While the vegetables are stir-frying, combine the 2 tbsp of Coconut Aminos, 1 tbsp of Rice Vinegar, 1 tsp of Sesame Oil, 1/2 tsp of Erythritol, and 1/4 tsp of Red Pepper Flakes (if using) in a small bowl. Whisk these ingredients together until the erythritol is dissolved.
6. 6Pour the prepared sauce mixture into the wok over the sausage and garlic sprouts. Stir everything together well and continue to stir-fry for 1 more minute, allowing the sauce to coat all the ingredients and thicken slightly.
7. 7Remove the wok from the heat and serve the Keto Taiwanese Sausage with Garlic Sprouts immediately.

Substitutions

Related Guides